A tasty and nutritious snack or appetizer is this pepper and walnut houmous with veggie dippers. A distinctive twist on classic houmous, the roasted red pepper and walnuts give it a rich, smoky flavor. Try it with some fresh vegetables for a crunchy, delicious dip!
Ingredients: 1 red bell pepper, roasted and peeled. 1 cup canned chickpeas, drained and rinsed. 1/2 cup walnuts. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste. Assorted veggies for dipping carrots, cucumber, celery.
Instructions: Put the chopped garlic, tahini, lemon juice, olive oil, ground cumin, salt, and pepper in a food processor. Add the roasted red bell pepper and pulse until the ingredients are well mixed. If you need to, scrape down the sides of the processor to make sure everything is well mixed. Blend until smooth and creamy. You can add a little water, one tablespoon at a time, until the houmous is the right consistency for you. Check the seasoning and make changes if needed. Move the houmous to a bowl for serving. To dip, cut the different vegetables into sticks or small pieces that you can easily eat. The pepper and walnut houmous goes well with the vegetable dippers.
Prep Time: 15 minutes
Cook Time: 0 minutes
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