- January 1st, 2011UnfeaturedWeekly Recipe:NonWeekly
Makes 3 cups
1/2 cup sesame seeds, ground into a powder
2 teaspoons chopped garlic
1 teaspoon sea salt
2 cups red bell pepper, seeded and diced
1/3 cup tahini
1/4 cup lemon juice
1/2 teaspoon ground cumin
In a food processor add sesame seeds, garlic, and salt, process into small pieces. Add remaining ingredients and process until smooth. The dip will keep for 2 days in the refrigerator.
Tip: Hummus can come in as many flavors as your imagination will allow. Try replacing the red bell peppers with zucchini, using other herbs such as oregano or dill, and adding olives or sun-dried tomatoes.
Contributed by Ani Phyo, raw chef and author of Ani’s Raw Food Essentials (De Capo Press, 2010).