[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_column_text]This recipe is from The Cancer Project’s book, “The Cancer Survivor’s Guide”.

  • 1 1/2 cups cooked or canned chickpeas, rinsed and drained (reserve 1/4 cup of liquid)
  • 1/2 cup roasted red bell peppers packed in water, drained (optionally to make roasted red pepper hummus)
  • 3 green onions, sliced
  • 1/4 cup freshly squeezed lemon juice
  • 1 T tahini
  • 3 garlic cloves, crushed and minced
  • 1 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1/4 cup bean cooking liquid, reserved liquid from canned beans or vegetable broth
  1. Place all of the ingredients in a food processor or blender and process until smooth. Add the reserved bean liquid or vegetable broth as needed to achieve a smooth consistency.
  2. Serve with cut up veggies or pita bread or crackers or use as a filling for a vegetable wrap.
  3. Hummus will keep in the refrigerator for 3 – 5 days.

2 cups or 8 servings[/vc_column_text][/vc_column][/vc_row]