Yield: 2 cups
| Measure | Ingredient |
|---|---|
| 2 larges | Garlic cloves, chopped |
| 1 can | (15-oz) garbanzo beans (chick-peas), drained |
| ⅓ cup | Tahini (sesame seed paste) |
| ⅓ cup | Fresh lemon juice |
| ½ cup | Chopped drained roasted red peppers from jar |
With processor running, drop garlic through feed tube and mince.
Scrape down sides of work bowl. Add chickpeas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. Season with salt and pepper.
Transfer hummus to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg> Submitted By LAWRENCE KELLIE On 06-17-95