Roasted Red Pepper Hummus

Roasted Red Pepper Hummus




We just got back from out trip to Solomon's Island!  We had a great time!  We ate our share of fresh seafood...some delicious rock fish, fresh oysters, Maryland crab, took a nice hike to the sea shore and through a bald Cyprus swamp.  The kids enjoyed collecting sea shells and fossils on the beach.  Although we enjoyed dining out, I am really craving some good home cooking!  Here's a favorite fresh and healthy hummus appetizer or snack that we like at our house. I added roasted red pepper to the classic hummus for a more colorful and flavorful version.  Hummus is a great dip for cut vegetables or as a spread on wraps.  It is so healthy and flavorful.  Love the red pepper!

15 ounce can or approx. 2 cups canned chickpeas, drained, reserve liquid
7-8 ounce jar roasted red peppers, drained
1/3 cup tahini (sesame paste or ground sesame seeds)
1 clove garlic, minced
6 tablespoons lemon juice
2 tablespoons liquid from chickpeas
Dash coriander
dash cumin
                                               dash cayenne pepper                                                   

Using a food processor or blender and blend all ingredients together and let stand at room temperature � hour before serving or cover and refrigerate until ready to serve.

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