This post will be the first in a series for a Middle Eastern holiday feast I prepared for my retail real investment team I lead. I have made this recipe of Red Pepper Hummus once before. As we all know, experience is a great teacher. This time around, it helped me with the consistency and with the balancing of the chick peas and the red peppers. This dip has a nice little edge from the peppers and a really good base from the pureed chick peas. This Red Pepper Hummus is a great recipe for entertaining because of the taste and because of the neat read color. The red is more attractive than the muted color of the chick peas for sure.
- 2 cans garbanzo (chick peas)
- 1 red pepper, cut into chunks
- 2 tbsp Tahini
- 3 -4 tbsp plain non-fat Greek yogurt
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 -3 garlic cloves, chopped
Drain the garbanzo beans. Then, put all in ingredients into a food processor and pulse until creamy.
Do not over pulse. You want a creamy texture, not too thin. You can add more oil if you need more moisture or more yogurt if you want more texture.