Vegetable and Rusk Hummus |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I made this today with no clue of what I was doing. Fortunately, it turned out great! Ingredients:
2 (15 ounce) cans low-sodium chickpeas |
1 (15 ounce) can diced fire-roasted tomatoes |
2 tablespoons of your choice hummus, can be tahini, pine nut, greek olive etc |
chopped bell pepper |
chopped green onion |
1 grated carrot (the big, long ones) |
chopped cilantro |
1 dash roasted red pepper, spice |
1 dash of southwest-style pepper |
1 dash garlic salt |
1 dash cumin |
1 dash chili powder |
1 dash paprika |
1 dash parsley (yes, i used a lot of spices, but trust me, it's worth it!) |
1 dash of regular ground pepper |
2 crushed holland rusks |
Directions:
1. 1. Drain chickpeas and pour into a big bowl.
2. 2. Add other ingredients and mix.
3. 3. Pulse in food processor until it becomes thick and paste-like.
4. 4. Enjoy! We had ours with pita chips and it was great.
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