Hummus is the base for this variation on the theme. When the garden is offering new spring growth, it is exciting to spotlight freshly harvested tomatoes and red peppers. In this recipe the vegetables are charred blended into the classic hummus recipe.
8-10 as an appetizing dip
Ingredients for Red Hummus
- 1 can (15.5 oz) drained chick peas
- 1/4 cup Tahini
- juice of 1 lemon
- 1 teaspoon ground cumin
- 1/4 cup olive oil
- 2 roasted red peppers, seeds removed
- 1 cup roasted tomatoes
- 3 roasted garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
Directions
- Set oven to broil.
- To roast vegetables, cut peppers in half lengthwise and place cut side down on baking sheet, cut tomatoes and place on baking sheet and place garlic cloves with their skin on on the baking sheet.
- place baking sheet in oven under the broiler for 7-9 minutes, until peppers are charred.
- remove from oven and allow to cool. Remove seeds from peppers and remove skins from garlic cloves.
- Place all hummus ingredients in the bowl of a food processor and blend until creamy and smooth
- taste and adjust seasoning with additional salt and pepper.
Nutrition
(nutrition info here)
Carbon Impact
(carbon info here)