Red Pepper Hummus
For convenience, prepare the dip up to three days in advance and refrigerate in an airtight container. Serve with pita wedges and bell pepper strips.
Recipe by Cooking Light June 2007
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07/08/2012
The first time I made it, I wasn't a huge fan. Following the recipe to the detail didn't elicit anything particularly tasty, and the texture was very grainy. For the second batch, I shelled the chickpeas (pinching the bean to remove the outer skin). This made a HUGE difference in the texture and removed all of the graininess. I added another a bit more red pepper (another 1/4 of a pepper per batch). I'm basically making it in vats weekly to keep the ever-snacking boyfriend healthy and happy. :)
12/31/2010
This came out incredibly tasty. I always salt and pepper to taste, but the cumin was a great addition. Not too much tahini, which was nice. I also added 1 Tbsp of olive oil to smooth it out - delish!
01/23/2010
Used roasted red peppers from a jar and followed recipe as written. Looked dry, so added another tablespoon of tahini and about a tablespoon of olive oil. Used a little more cumin than it called for. I liked it!!
06/20/2009
Try it with golden raisins.
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