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Confetti Hummus

April 6, 2010 By Kristen Feola

Confetti Hummus

Confetti Hummus

Serve Confetti Hummus at a party, and your guests will be begging you for the recipe. The combination of artichokes and red peppers is sure to be a crowd-pleaser.
4.50 from 2 votes
Print Recipe Pin Recipe
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
Servings 10

Ingredients
  

  • 1 15-ounce can chickpeas, rinsed and drained
  • ½ cup chopped canned artichokes, drained
  • ½ cup chopped jarred roasted red bell peppers, drained
  • ¼ cup tahini
  • ¼ cup water
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • ¼ cup fresh parsley, packed
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin

Instructions
 

  • Place all ingredients in a food processor or blender. Process, scraping sides of bowl often, until mixture is a smooth paste. Refrigerate or serve immediately.
  • Yield: 10 servings (serving size: about ¼ cup)

Notes

  • Serve with fresh vegetables (carrots, celery, cucumbers, zucchini slices).
  • Spread on Flatbread or Ultimate Nut and Seed Crackers.
  • Other hummus recipes: Hummus, Acorn Squash Hummus, Pumpkin Hummus.
Previous Post: « Mexican Rice and Beans
Next Post: Mega Greek Salad »
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Betty
Betty
9 years ago

Is there an alternative to tahini due to allergy thanks.

0
Kristen Feola
Kristen Feola
Author
Reply to  Betty
9 years ago

Yes. You can omit the tahini, or you can substitute any nut butter for it.

0
Misty
Misty
10 years ago

I love your Recipe book and the Fast devotionals were really helpful my first 2 years of Fasting. This is my husband’s all-time favorite hummus…in his words, this hummus is way better than that Sabra stuff. LOL Thank you for sharing your ideas and God-breathed talent.

1
Kristen Feola
Kristen Feola
Author
Reply to  Misty
10 years ago

That’s great! Thank you for your comment and encouragement. May God bless you abundantly in 2015 as you seek Him!

0
Sheila
Sheila
10 years ago

This is Awesome! I will never buy hummus again! I added a few more artichokes, a smudge more lemon juice, dried basil & a few pinches of porcini salt! This along with the flatbread ….. I could live on this!!!

I am horrible at “following” recipes & use most as idea bases! Thank you for this site! We are enjoying our discoveries on our Daniel Fast!!

0
Tina
Tina
10 years ago

I would be the only one eating this, and 10 servings sounds great, but what about storage? How long does it last in fridge? Thanks, Tina

0
Kristen Feola
Kristen Feola
Author
Reply to  Tina
10 years ago

It will probably last at least a week in the fridge (maybe even 10 days). You can always freeze half of it, too.

0
Whitney
Whitney
11 years ago

What are you supposed to eat this hummus with?

0
Kristen Feola
Kristen Feola
Author
Reply to  Whitney
11 years ago

You can enjoy it a variety of ways. I like to use it as a dip for fresh vegetables (carrots, celery, sugar snap peas, etc.). Also, it’s a great spread for Romaine Wraps. Those are just two of many ideas!

0
Holly
Holly
11 years ago

I have a question about the jarred roasted red pepper used in the recipe. The ingredient list says, “1/2″…..is that 1/2 cup? 1/2 of a jar? 1/2 of one pepper? Thanks for clarifying this for me.

0
Kristen Feola
Kristen Feola
Author
Reply to  Holly
11 years ago

Oops! I apologize for that typo. It should be 1/2 cup chopped roasted red peppers. 🙂

0
Deanna
Deanna
11 years ago

My 11 year old is scarfing this down. It’s a hit!

0
Kristen Feola
Kristen Feola
Author
Reply to  Deanna
11 years ago

Deanna, that makes me happy! Thanks for sharing. 🙂

0

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