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Recipe to Print-Roasted Red Pepper Hummus Spread

$scale_by Recipe Name: Roasted Red Pepper Hummus Spread Source: Submitted by: Last Modified: Course: Appetizer Used in Baskets: No Base: Vegetable Kosher: Meat Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Minutes Original Num Servings: 8 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 300 Approx. Cost/Serving: $3.21 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 2 Tablespoons oil, olive Directions: Coarsely chop 1 of the peppers. Slice the 2 remaining peppers into 1/8-1 ½-inch pieces and reserve. Transfer the chopped pepper into the bowl of a food processor. Add 2 teaspoons of the garlic purée and process until smooth. Add the chickpeas, lemon juice, tahini paste, olive oil and salt, process until smooth. Transfer to a bowl and set aside. Heat oven to 300 degrees. Arrange the bread slices on 2 baking sheets. Place the bread slices in the over to dry out and toast slightly, about 5 to 7 minutes. Transfer to a wire rack to cool. Spread the slices with some of the mixture and garnish with the red pepper strips and a dollop of the garlic purée.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00