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- Sara, from Institute of HeartMath
- June 26, 2011
- 2:30 pm
- 37 comments
The key to this recipe is blending the ingredients for at least five minutes, which will create a creamy and wonderful texture. It’s great on raw veggies, corn chips or even just on a spoon. The roasted red pepper adds a little sweetness for a twist on the traditional hummus.
Red Pepper Hummus
Ingredients
2 15-oz. cans garbanzo beans, drained and rinsed
½ cup chopped roasted red bell peppers
½ teaspoon fresh garlic, minced
⅛ teaspoon ground cumin
¾ teaspoon salt
3 Tablespoons lemon juice
2 teaspoons toasted tahini
5 Tablespoons olive oil
1 teaspoon water
Directions
1. Combine all ingredients in food processor and puree for five minutes.
2. Serve with your favorite veggies or chips.
Serves six. Total preparation time: 15 minutes.
Read more: All recipes, Appetizers & Snacks, Food, HeartMath Kitchen, Nourishing the Heart, Vegan, Vegetarian, garbanzo beans, hummus, red pepper, tahini
Sara, from Institute of HeartMath
Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.
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37 comments
+ add your ownGood recipe, you can also do this with raw capsicum, raw beetroot, or raw carrot in place of the oven roasted capsicum.
I love Hummus!
Great recipes
Yum...
Thank you
yum!
Sounds tasty. Thank you
Thanks
Love hummus. Noted with interest.
Thanks :)
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