"Roasted Red Pepper Hummus" (page 11) is the third (out of four) hummus recipes in this book that I've tried, and I've liked them all. I pretty much like any and all hummus, even when the recipes stray from the traditional preparation of garbanzos, tahini, and lemon juice. This particular version is very simple, consisting of puréed garbanzo beans, fresh garlic, roasted red peppers, and fresh lime juice. Salt and a pinch of cayenne are added for the finishing touch and to bring out the other flavors. The recipe gives instructions on how to roast fresh red peppers, but I took a short cut and used the jarred variety. This recipe not only has no added oil, no tahini is called for either, making this a truly fat-free hummus, not to mention totally delicious!
"Keeping it McDougall Friendly" checklist:
ü No changes required!! J