Roasted Red Pepper Hummus with Toasted Pine Nuts

Difficulty: Super Easy
Speed: Super Fast



INGREDIENTS:

2 cans garbanzo beans, drained
1 roasted red bell pepper, from a jar or roasted yourself
3 T tahini
3 T olive oil
1 t lemon juice
minced garlic to taste
salt to taste
coriander to taste
paprika to taste
cayenne to taste
cumin to taste
garlic powder to taste

1/4 c pine nuts, toasted (optional)



1. Blend garbanzo beans, roasted red pepper, tahini, olive oil, lemon juice, garlic, salt, coriander, paprika, cayenne, cumin and garlic powder in food processor. Add water, vegetable broth or more olive oil if hummus is too thick for your tastes.

2. Let stand in fridge at least until cooled. Remember that flavors, particularly garlic, will intensify as the hummus cures -- it's one of those dishes that will always, ALWAYS be better the next day. A newly-prepared, slightly bland hummus will be absolutely perfect after a night in the fridge.

3. Serve with vegetables, pita bread, pretzels, or as a spread.



Serves 10 (serving size ~ 1/4 c)

NUTRITIONAL INFO (per serving):
123 calories (44 calories from fat)
5 g fat
300 mg sodium
4 g protein