Recipe - Red Pepper Hummus

2 lg Garlic cloves; chopped
1 cn (15ounce) garbanzo beans
(chickpeas); drained
1/3 cup Tahini; (sesame seed paste)
1/3 cup Fresh lemon juice
One half cup Chopped drained roasted red
peppers from jar

With processor running, drop garlic through feed tube and mince. Scrape
down sides of work bowl. Add chickpeas, tahini and lemon juice; process
until mixture is smooth. Add roasted peppers; process until peppers are
finely chopped. Season with salt and pepper. Transfer hummus to small bowl.
(Can be made 1 day ahead. Cover and chill. Bring to room temperature before
serving.)

Makes about 2 cups

Bon Appétit January 1994 Heidi Dalzell: Bensalem, Pennsylvania

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998