Vegetable and Rusk Hummus Recipe #379466
I made this today with no clue of what I was doing. Fortunately, it turned out great!
20 min | 15 min prep
SERVES 7 -8 , 7 -8 generous scoops
- 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
- 1. Drain chickpeas and pour into a big bowl.
- 2. Add other ingredients and mix.
- 3. Pulse in food processor until it becomes thick and paste-like.
- 4. Enjoy! We had ours with pita chips and it was great.
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5 stars