Roasted Red Pepper Hummus And Crudite Recipe - Cooking Index
Roasted Red Pepper Hummus And Crudite Recipe - Cooking Index
Many brands of prepared hummus offer a roasted red pepper variety but taking 5 minutes to dress up a plain or a forty spice hummus will result in a much richer dip, bright in color with the added amount of red peppers you are using and bright in flavor with a little extra lemon juice and garlic.
Courses: Dips and Spreads, Starters and appetizers| 1 | Roasted red pepper - (14 to 18 oz) - drained | |
| 2 tablespoons | 30ml | Lemon juice |
| 1 | Garlic clove - cracked from skin | |
| 1 1/2 cups | 355ml | Prepared hummus spread |
| = (Tribe of Two Sheiks 40 Spice Hummus | ||
| Recommended) | ||
| Chopped parsley leaves - for garnish | ||
| 1 teaspoon | 5ml | Crushed red pepper flakes - for garnish |
| 1 teaspoon | 5ml | Coarse salt |
| 20 | Carrot sticks | |
| = (available already cut in supermarket) | ||
| 1/3 lb | 151g / 5.3oz | Fresh green beans - trimmed |
| 1 lb | 454g / 16oz | Zucchini - cut into sticks (medium) |
| 1 lb | 454g / 16oz | Red bell pepper - seeded, and (large) |
| Cut into strips | ||
| 1/2 | Grape tomatoes |
Coarsely chop peppers and place them in a food processor with lemon juice and a clove of garlic. Pulse grind the peppers to get them going, then scrape in the prepared hummus and process until dip is smooth and evenly red in color.
Transfer dip to a bowl and garnish with parsley and crushed pepper flakes. Serve with vegetables.
This recipe yields 6 to 8 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E51) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.