Find the complete recipe at: http://www.mayoclinic.org/healthy-lifestyle/recipes/roasted-red-pepper-hummus/rcp-20197743

Roasted red pepper hummus

Serves 16

Tip: Refrigerate hummus up to 1 week. Use as a spread for wraps or sandwiches.

  1. Add 2 cups chickpeas.
  2. Place 2 whole red bell peppers on direct heat.
  3. Turn peppers as outer skin blackens.
  4. Cover and steam 5 to 10 minutes.
  5. Peel cooled peppers.
  6. Add 1 cup roasted red bell pepper.
  7. Add 2 tablespoons white sesame seeds.
  8. Add 1 tablespoon lemon juice.
  9. Add 1 teaspoon kosher salt.
  10. Add 1 tablespoon olive oil.
  11. Add 1 1/4 teaspoons cumin and 1 teaspoon onion powder.
  12. Add 1 teaspoon garlic powder and 1/4 teaspoon cayenne pepper.
  13. Process until smooth.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

July 09, 2024

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  84. Video: Baked brie envelopes
  85. Video: Baked hush puppies
  86. Video: Barley risotto with asparagus
  87. Video: Basil pesto stuffed mushrooms
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  90. Video: Coconut shrimp
  91. Video: Crab cakes
  92. Video: Cracked wheat chili
  93. Video: Lentil ragout
  94. Video: Peanut butter hummus
  95. Video: Pecan-crusted tofu
  96. Video: Quinoa cakes
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