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From: Shannon (
Subject:         hummus, that one won't load
Date: September 5, 2013 at 9:08 pm PST

In Reply to: Re: recipes posted by Shannon on September 5, 2013 at 9:04 pm:

Spiced Sweet Roasted Red Pepper Hummus

1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley


In an electric blender or food processor, puree the
chickpeas, red peppers, lemon juice, tahini, garlic,
cumin, cayenne, and salt. Process, using long pulses,
until the mixture is fairly smooth, and slightly
fluffy. Make sure to scrape the mixture off the sides
of the food processor or blender in between pulses.
Transfer to a serving bowl and refrigerate for at
least 1 hour. (The hummus can be made up to 3 days
ahead and refrigerated. Return to room temperature
before serving.)
Sprinkle the hummus with the chopped parsley before

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