For this month's Blog Hop Wednesday by Radhika, I am paired with Princy. This was a rather busy week for me so I was on the look out for an easy dish to try out and when I saw this I didn't have to think twice before trying it. As usual I tweaked a bit and instead of the plain version I thought of going for the the roasted red pepper one as the weather was unusually chilly today and I wanted something to lift my spirits up. The end product was this yummy and healthy dip.Ingredients:
1 (15 ounce) can garbanzo beans,rinsed and drained
1 (4 ounce) jar roasted red peppers or home made
3 tablespoons lemon juice
1 1/2 tablespoons tahini
2 clove garlic, minced
2 tablespoon sour cream
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
2 tablespoon Olive Oil
Puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, olive oil and salt in an electric blender or food processor. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour.
Sprinkle the hummus with the chopped parsley before serving.
Sending this over to
and Priya's The Big Chutney Chow Down