Roasted red pepper hummus
Transcript
Roasted red pepper hummus
Serves 16
Tip: Refrigerate hummus up to 1 week. Use as a spread for wraps or sandwiches.
- Add 2 cups chickpeas.
- Place 2 whole red bell peppers on direct heat.
- Turn peppers as outer skin blackens.
- Cover and steam 5 to 10 minutes.
- Peel cooled peppers.
- Add 1 cup roasted red bell pepper.
- Add 2 tablespoons white sesame seeds.
- Add 1 tablespoon lemon juice.
- Add 1 teaspoon kosher salt.
- Add 1 tablespoon olive oil.
- Add 1 1/4 teaspoons cumin and 1 teaspoon onion powder.
- Add 1 teaspoon garlic powder and 1/4 teaspoon cayenne pepper.
- Process until smooth.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.