3 tablespoons olive oil, plus more for greasing the pan
2 medium red bell peppers, seeded and halved (leave a thin slice to garnish)
1 cup hummus
2 tablespoons tahini
3 tablespoons lemon juice
2 cloves of garlic
½ teaspoon sriracha sauce
Salt and pepper, to taste
1 slice feta cheese (about 1 ounce), to garnish
- Preheat the oven to 400°F. Lightly grease a baking sheet with olive oil. Place the halved red peppers on the sheet and roast in the oven for about 45 minutes. Let cool. Peel if desired.
- Combine olive oil, peppers, hummus, tahini, lemon juice, garlic and sriracha in a blender or food processor and process until smooth. You may have to stop and stir and/or scrape down the ingredients a few times.
- Scoop into a serving dish and garnish with a slice of red pepper and feta cheese.
Recipe and photo courtesy of Al Wadi Al Akhdar.
Total Fat: 11g
Saturated Fat: 2g