Roasted Pepper Hummus

(Adapted from: Cheryl Kollin & Vegetarian Epicure Book 2)

Makes about 3 cups

3 oz. Farm to Freezer Roasted Peppers + 1 tbs. for garnish

2 garlic clove

3/8 cup lemon juice

1 tbs. olive oil

1 tbs. fresh parsley, minced

1 tsp. salt

1/3 cup water

½ cup tahini

2 (14 oz.) cans garbanzo beans, rinsed

8 garbanzo beans

  1. In a food processor, mince garlic. Add tahini, lemon juice, salt, and roasted peppers and process until smooth and the consistency of mayonnaise.
  2. Add  rinsed garbanzo beans and continue processing until smooth. Transfer to a bowl and chill.

To serve: Spread 1” deep on a rimmed serving platter, drizzle with olive oil, sprinkle parsley and diced roasted peppers. Garnish with remaining whole garbanzo beans. Serve with toasted pita triangles.

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