Tuesday, October 12, 2010

Roasted Red Pepper Hummus

OK. So I came up with this one last night. I took the roasted red pepper dip from the south beach book and added it to the hummus recipe from the south beach book, mixed them together, let them sit overnight, and yuummmmmm on celery/carrots/wholewheat pita pieces (on stage2).

Mind you, this is MUCH better the second day so I would avoid eating it until the following day if it can be helped.


  • 1 can of chick peas
  • sesame tahini (1/2 cup)
  • olive oil (a couple teaspoons)
  • splenda (a tablespoon or so)
  • roasted red peppers (1 jar)
  • light cottage cheese (3 tablespoons)
  • onions (1/4 cup)
  • garlic (3 cloves)
  • cumin (a couple shakes)
  • pepper (a couple shakes)
  • salt (a couple shakes)
  • hot sauce (a splash or two)

  1. Put all ingredients in blender/mixer and blend til its creamy
  2. add all additives (spices and liquids) until it tastes right
  3. Pour it into a bowl and let it sit overnight

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