"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:
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No changes required!! J
Just wanted to let you know I enjoy your reviews of these recipes! And I especially appreciate your tips! Thanks!
ReplyDeleteHi BJ! Thanks for visiting my blog and your nice words! :) I'm glad you find my tips helpful, let me know what you try and how you like it! Becky
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