- Rating:
- Servings:
- 16 (1/4 cup each)
- Difficulty:
- Total Time:
- Recipe By:
- Cheryl Forberg
Ingredients
Hummus
- 3 cups Garbanzo Beans (11 ounce tub)
- 1 cup Fire Roasted Sweet Red Bell Peppers (7.5 ounces)
- 1/2 cup Organic Limes juiced
- 1 tablespoon Lime Zest (grated lime peel)
- 1/2 cup Tahini
- 2 teaspoons Cumin ground
- 1 tablespoon Organic Ginger chopped
- 1 teaspoon Salt
- 2 tablespoons Organic Cilantro chopped
Crudite
- 8 ounces Organic Sno Peas blanched
- 8 ounces Jicama
- 8 ounces Sweet Baby Carrots
- 1 Organic Cucumbers (cut in 1/2 inch slices)
- 16 Radish
- 2 Organic Bell Pepper (yellow, trimmed and cut into 1 inch slices)
Directions
Hummus:
Cook garbanzo beans according to package instructions. Drain; cool. There will be about 3 cups of cooked garbanzo beans.
Place all ingredients, for the hummus, except cilantro in the bowl of a food processor or jar of a blender. Process or blend until very smooth, about 4 minutes. Transfer to serving bowl. Garnish with cilantro.
Crudités:
Arrange crudités decoratively on a platter with the bowl of hummus. Serve immediately.
