We love hummus, in all shapes and sizes. Perfect served them with celery sticks, eight grain pretzels and broccoli pops (broccoli florets stuck on paper straws). I love this recipe because its bright and warm and the taste is light and fresh.
Sunshine Hummus
Ingredients:
1 (15 oz) cans Chickpeas
1 small Yellow Pepper (mild)
1/4 cup Olive Oil
½ tsp Turmeric
¼ tsp ground Cardamom
1 clove Garlic
1 tsp Sea Salt
Juice from ½ a small Lemon
Juice from ½ a small Orange
Roast the pepper in a 350°f oven or toaster oven for about 5 minutes, allow to cool for 10 minutes. Warm in a small sauce pan olive oil, turmeric and cardamom for a few minutes on low heat. Add the cooled yellow pepper and the rest of the ingredients and begin to blend, stream in the spiced oil till a creamy consistency is reached and the hummus is well mixed. This recipe will keep in the refrigerator for 3 days and for 3 months in the freezer. A bright and creamy dip for veggies or pretzels!