Hummus with a zing - feta and roasted capsicums. Serve with chips, pita chips or cut vegetables.
This is the best hummus ever---actually I have never liked traditional hummus before. This version is very healthy/low-fat with no olive oil. I often use a fresh roasted red pepper instead of those in a jar. I first grill the red pepper and blacken the skin (you can also do that under the broiler) then peel off all the blackened skin and remove seed then throw the pepper in the food processor with the rest of the ingredients. UPDATE - Made this even better...delete the parsley and the salt and add a large clove of garlic and about a dozen kalamata olives (pitted of course!) and about a tbsp. of the brine that the olives come in! EVEN MORE FABULOUS and a good way to get healthy red peppers, beans and olives all in one dish! - 16 Jul 2009 (Review from Allrecipes USA and Canada)
I was super surprised by this! Beautiful flavor combo with the perfect amount of heat. I added 1 clove of garlic, because I adore garlic. I also made mine in the blender and needed to add a little liquid to get it moving. I added 3 TBS of water and 2 TBS of olive oil. It was beautiful and smooth and made a very generous amount of hummus. Thanks for a fantastic 5 star recipe! I also tossed with hot pasta for a delicious entree! - 07 Jul 2010 (Review from Allrecipes USA and Canada)
Very tasty; thank you for posting. The only tweaking was to add a tablespoon of tahini (from grounds sesame seeds), garlic to taste and to reduce the lemon to two tablespoons. The result, simply DELICIOUS! - 18 Feb 2010 (Review from Allrecipes USA and Canada)