Chef Cheryl Forberg
Roasted Red Pepper Hummus
Category
Sauces & Seasonings
Servings
4 servings
Prep Time
30 minutes
Cook Time
15 minutes
Author:
Chef Cheryl Forberg
Ingredients
-
3 cups garbanzo beans (9 ounces tub)
-
1 cup Fire Roasted Sweet Red Bell Peppers (7.5 ounces)
-
1/2 cup organic limes, juiced
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1 tablespoon lime zest (grated lime peel)
-
1/2 cup Tahini
-
2 teaspoons cumin, ground
-
1 tablespoon organic ginger, chopped
-
1 teaspoon salt
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2 tablespoons organic cilantro, chopped
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8 ounces Organic Sno Peas, blanched
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8 ounces jicama
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8 ounces Sweet Baby Carrots
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1 organic cucumber (cut in 1/2 inch slices)
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16 radishes
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2 Organic Bell Peppers (yellow, trimmed and cut into 1 inch slices)
Hummus
Crudité
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.
Filed in:
Cilantro,
Crudités,
Fire Roasted Sweet Bell Pepper,
Fire Roasted Sweet Bell Peppers,
Fire Roasted Sweet Red Bell Peppers,
Garbanzo Beans,
Hummus,
Jicama,
Organic Bell Pepper,
Organic Cucumbers,
Organic Ginger,
Organic Limes,
Organic Sno Peas,
Radish,
Red Pepper,
Roasted,
Roasted Red Pepper,
Roasted Red Pepper Hummus,
Sauces & Seasonings,
Sweet Baby Carrots
