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  5. Zesty Hummus with Roasted Red Pepper

Zesty Hummus with Roasted Red Pepper

  • Preparation Time
    Prep
    25 min.
  • Cooking Time
    Cook
    5 min.
  • Serves
    Serves
    4

Zesty Hummus with Roasted Red Pepper

Ingredients

1 roasted red bell pepper*
2 can garbanzo beans (chickpeas) (16oz), drained and rinsed
2 tsp Better Than Bouillon® Organic Seasoned Vegetable Base
½ cup water
¼ cup all-natural tahini
2 tsp The Original Louisiana Brand Hot Sauce
3 Tbsp juice of lemon
½ tsp salt
⅓ cup extra virgin olive oil
1 jar sun-dried tomato halves with extra virgin olive oil, drained and finely chopped (8.5oz)
1 pkg feta cheese (8oz), crumbled
prepackaged baguette toasts

Directions

  • 1

    Prepare pepper as directed; set aside.

  • 2

    Place chickpeas into a large food processor and process until coarsely blended.

  • 3

    In a small bowl, whisk together Vegetable Base and water.

  • 4

    Pour into food processor, cover and process until well combined.

  • 5

    Add roasted chopped pepper, tahini, hot sauce, lemon juice and salt. Cover and process until well combined. Scrape sides of processor bowl, if necessary.

  • 6

    Gradually drizzle olive oil into feed tube while processing, until hummus is a smooth consistency.

  • 7

    Serve hummus on baguette toasts, top with chopped sun-dried tomatoes and feta crumbles.

*To roast red bell pepper: remove stem and cut pepper in half lengthwise; remove seeds and membranes. Place pepper, skin side up, on foil-lined baking sheet; gently flatten pepper. Place under broiler until skin blisters and chars (about 4-5 minutes). Remove from broiler and place in a small bowl; cover with plastic wrap and set aside for about 10 minutes, until skin easily removes. Peel pepper under running water to remove skin and chop.

Recipe tags: Louisiana Brand Hot Sauce, moderate difficulty, side, other
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