Re: Spiced Sweet Roasted Red Pepper Hummus
01/10/04 10:56 AM
I would venture to say that most hummus recipes (like Heather's Eggplant hummus) would taste fine without the garlic. In fact, I've seen a few that say the garlic is optional (though I love garlic so much that I usually add more than the recipe calls for...I'm sorry you can't handle it!). I found this recipe on allrecipes.com, and I bet you could omit the garlic and still have a tasty hummus.
Spiced Sweet Roasted Red Pepper Hummus
1 (15 ounce) can garbanzo beans, drained 1 (4 ounce) jar roasted red peppers 3 tablespoons lemon juice 1 1/2 tablespoons tahini 1 clove garlic, minced 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1 tablespoon chopped fresh parsley
1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. 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. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) 2. Sprinkle the hummus with the chopped parsley before serving.