Red Pepper Hummus
Yield: 2 cups
1 (15-ounce) can navy beans, rinsed and drained
2 garlic cloves, chopped
1/2 cup jarred roasted red bell peppers,
drained and chopped
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro (optional)
Garnishes: lettuce, toasted sesame seeds, chopped green onions
Process first 9 ingredients in a food processor or blender until smooth, stopping to scrape down sides.
With processor running, pour oil through food chute in a slow, steady stream; process until smooth.
Stir in cilantro
Chill 1 hour. Garnish, if desired. Serve with tortilla or pita chips and sliced veggies.
2916 Woflin St.