November 9, 2012

Coriander Red Pepper Hummus

I use hummus almost on a daily basis. As I became more and more conscious about reading labels, it dawned on me that my store bought hummus derived 70% of its calories from fat. In addition, ingredients included Citric Acid, Natural Flavors and Potassium Sorbate to maintain freshness. Suddenly, this didn't seem like the best idea at all. Since then I've experimented with a couple of different recipes and this is the one that hits the spot. 

Prep Time: 5 min

  1. 1 x 15oz can of Chick peas, drained and rinsed well
  2. 1 tbsp Tahini (optional)
  3. 1 tbsp Minced garlic (about 3 cloves)
  4. 2 Flame-Roasted Red Peppers* 
  5. 1/2 cup water, as needed. 
  6. 1/4 cup Fresh Cilantro leaves, stemmed removed. 
  7. Lemon/Lime juice, to taste
  8. Salt, to taste
Add chickpeas, tahini (if using), garlic and peppers to a food processor and pulse until smooth, adding water as needed. Add Coriander leaves and lemon/lime juice and pulse again, add salt and do a quick taste test. Adding more lime juice and salt as needed. Serve with fresh celery, cucumber, carrot and pepper sticks and broccoli and cauliflower florets. Enjoy!!

* I use a brand called Bella Famiglia Flame Roasted Red Peppers, which has no added oil. Make sure you're getting a product where the peppers are not preserved in Olive oil. This brand has whole red peppers,   water, sea Salt, sugar, wine vinegar and grape must.  If you want to roast your own red peppers, here's how.  

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