Zesty Hummus with Roasted Red Pepper

25 Min.
5 Min.
4
Ingredients
1
red bell pepper, seeded, *roasted, peeled and chopped
1 red bell pepper, seeded, *roasted, peeled and chopped
2
(16-ounce) cans garbanzo beans (chickpeas), drained and rinsed
2 (16-ounce) cans garbanzo beans (chickpeas), drained and rinsed
2
teaspoons Better Than Bouillon® Organic Seasoned Vegetable Base
2 teaspoons Better Than Bouillon® Organic Seasoned Vegetable Base
½
cup water
½ cup water
¼
cup all-natural tahini
¼ cup all-natural tahini
2
teaspoons The Original “Louisiana” Hot Sauce™
2 teaspoons The Original “Louisiana” Hot Sauce™
juice of 1 lemon (about 3 tablespoons)
juice of 1 lemon (about 3 tablespoons)
½
teaspoon salt
½ teaspoon salt
cup extra virgin olive oil
⅓ cup extra virgin olive oil
1
(8.5-ounce) sun-dried tomato halves with extra virgin olive oil, drained and finely chopped
1 (8.5-ounce) sun-dried tomato halves with extra virgin olive oil, drained and finely chopped
1
(8-ounce) package feta cheese, crumbled prepackaged baguette toasts
1 (8-ounce) package feta cheese, 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.

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