This was a little runny when I first made it, but after a day in the fridge it was the perfect consistency.
| Confetti Hummus |
Recipe type: Appetizer, Lunch
Prep time: 5 mins
Total time: 5 mins
Serves: 4
Ingredients
- 1 (15-ounce) can chickpeas, rinsed and drained
- cup chopped canned artichokes, drained
- chopped jarred roasted red bell peppers, drained
- cup tahini ¼ cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- cup fresh parsley, packed
- teaspoon salt
- teaspoon ground cumin
Instructions
- Place all ingredients in a food processor or blender. Process, scraping sides of bowl often, until mixture is a smooth paste. Refrigerate, or serve immediately.
- Serve as a dip for fresh vegetables. Use as a filling for Romaine Wraps or Whole Grain Tortillas. Spread on top of fresh tomato slices. Use as the main ingredient in Hummus Casserole.
Notes
Recipe from: Feola, Kristen (2010-12-14). The Ultimate Guide to the Daniel Fast (Kindle Locations 1703-1715). Zondervan. Kindle Edition.