Saturday, 21 June 2014

Roast pepper Hummus

Recipe by Holiday collection by ATCO blue fame collection

1 can (19 oz./540ml) white kidney beans, rinsed and drained
3/3 cup (175ml) chopped drained canned roasted red peppers
2 tbsp. (25ml) olive oil
2 tsp. (10ml) balsamic vinegar
1 tsp. (5ml) basil, crumbled
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 cloves garlic, crushed
Place all ingredients in food processor, process until smooth. Transfer to a serving dish. Cover and refrigerator for at least 1 hour or up to 2 days. Serve with pita wedges. make 2 cups (500ml).

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