By Sue Lau on May 20, 2002
Photo by Sue Lau
Photo by Sue Lau
"From the New American Heart Association Cookbook. You can make this with either water or olive oil. I keep roasted peppers in the freezer which I buy en masse and roast them all, but you can use jarred. You don't have to remove the skins from the chickpeas either, but it does make for a superior hummus consistency. Try it and see. Especially see the pile of skins you WON'T be eating."
Serving Size: 1 (40 g)
Servings Per Recipe: 16
"This was pretty good. I really liked the addition of the peppers and even added one hot chili to spice it up a bit, just because I like hot things. However, I did feel that it wasn't quite as creamy as some of the full-fat hummous recipes that use tahini and olive oil."
"This is the best hummus I've ever had. The red-pepper flavor is wonderful, and you can taste the lime too. Mine turned out a little soupy - but it was so good I wanted to eat it with a spoon! Next time, I'll add water gradually and use less. Thanks for sharing!"
"I made this almost as directed, using one whole red pepper from a jar and the juice of one lime and a squeeze of lemon juice from a bottle. It wasn't bad, but was a bit watery and didn't have a lot of flavour."
"I made this exactly as directed, except I forgot to blitz the seeds before all the other ingredients. I just did it for longer.I also found one tbs of olive oil necessary. I used a fresh capsicum (pepper) that I roasted on the hub and 1 lemon and lime. It was fabulous, we could not believe it was low fat. We had this with Dancers sweet carrots recipe #36482 and Sue L's Luleh Kebabs- Persian Ground Lamb Kebabs #35132. "