Roasted red pepper hummus

Serves: 8-9
2-3 cloves of garlic, minced<br /><br /><br />
½ tsp. cumin<br /><br /><br />
2 tsp. olive oil<br /><br /><br />
¼ cup light sour cream” width=”282″ height=”97″ /><span style=Ingredients:
·         15 oz. can garbanzo beans, drained
·         ½ cup roasted red peppers
·         3 Tbsp. lemon juice
·         1/3 cup Tahini
Directions:
1.        With an electric blender or food processor, puree ½ of the beans and the remaining ingredients until smooth.  Scrape the sides and add the additional beans.  Blend until smooth.
2.       Transfer to a bowl and refrigerate for at least 1 hour.  Serve chilled or at room temperature.
3.       Serve with cut up veggies and whole-wheat crackers or as a sandwich spread.
Kids Cooking    Saturday, June 21th: 2-3:30 p.m.
THEME: Foods from Around the World
 
This fun, hands-on class will be taught by Hy-Vee West Dietitian, Megan Conlon in the room located in the back of the Hy-Vee West Wine and Spirits. Class is ideal for children 6-10 years old. Please register at Hy-Vee West Customer Service by Thursday, June 19th. Cost: $10.
 
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