Zesty Hummus with Roasted Red Pepper
-
Prep
25 min. -
Cook
5 min. -
Serves
4
| 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 |
Prepare pepper as directed; set aside.
Place chickpeas into a large food processor and process until coarsely blended.
In a small bowl, whisk together Vegetable Base and water.
Pour into food processor, cover and process until well combined.
Add roasted chopped pepper, tahini, hot sauce, lemon juice and salt. Cover and process until well combined. Scrape sides of processor bowl, if necessary.
Gradually drizzle olive oil into feed tube while processing, until hummus is a smooth consistency.
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
