RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Hummus #5, Roasted Red Pepper - pareve
"BEYOND CHICKEN SOUP is a collection of some 350 recipes compiled by members of the Jewish Home Auxiliary in Rochester, N.Y. Most of the recipes have an international flavor, merging traditional and contemporary dishes that reflect the diversity of Jewish cooking. The result is a cookbook with universal appeal." Betty Newman ROASTED RED PEPPER HUMMUS Pareve -- makes 2 cups 2 large garlic cloves 15 ounces chickpeas, drained 1/3 cup sesame seed paste 1/3 cup fresh lemon juice 1/2 cup chopped sweet roasted red pepper from jar, drained 1 Tbs. olive oil (optional) salt and pepper to taste pita bread crisp raw vegetables With metal blade attached and food processor running, drop garlic cloves down the feed tube and mince. Scrape down sides of bowl. Add chickpeas, sesame seed paste and lemon juice. Process until mixture is smooth. Add roasted red pepper. Process until peppers are finely chopped. Season with salt and pepper. Add oil drop by drop until mixture is spreadable. Transfer hummus to small bowl. Cover and chill. Bring to room temperature and serve with pita bread and vegetables. Note: Preparing several hours in advance allows flavors to blend. Source: "BEYOND CHICKEN SOUP extends classic repertoire" Betty Newman Jewish Bulletin of Northern California
