Jim Coleman Recipes

Roasted Pepper Hummus

• 3 med. Red Bell Peppers, roasted, skinned & seeded
• 1 18 oz. can garbanzo beans
• 1/4 cup Tahini (sesame seed paste)
• 1/4 cup fresh lemon juice
• 4 cloves of garlic, minced
• Cayenne pepper to taste
• Salt to taste
• 3 tablespoons olive oil
• 3 tablespoons chopped fresh cilantro

To prepare this recipe:

Drain and rinse the garbanzo beans. In a food processor combine the roasted peppers, garbanzo beans, tahini, lemon juice, garlic, cayenne and salt. Puree with motor running and add olive oil in a steady stream until the hummus is smooth. You may need to add a little water if the mixture is too thick. Spoon into a serving bowl & top with cilantro. Serve with veggies and pita chips.