Roasted Red Pepper Hummus & Caprese Skewers

IMG_6234One of the many fun things about working for ACH Food Companies was being able to “play” in the research & development kitchen.  I just love “inventorizing” recipes for different occasions.  I created this recipe just for my boss at the time, Fulya Eren, and used it not only as a dip but also as a pizza sauce.  If you don’t have a food processor, you can also use a blender.

1 15 ounce can garbanzo or cannellini beans, drained & rinsed
½ lemon, freshly squeezed, or 1 tablespoon lemon juice
1/3 cup tahini
2 cloves fresh garlic
1 7 ounce jar roasted red peppers, drained
½ tsp. salt
½ tsp. lemon pepper
½ tsp. ground cumin
2 tablespoon extra virgin olive oil

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Place all ingredients in bowl of a food processor, blend until well combined, about 1-2 minutes. Serve with crackers, chips or with fresh vegetables.

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One of my favorite appetizers is  Caprese Salad Skewers.  These delightful little gems are so easy to make and so yummy to eat.

1 large container of Marinated Cilegine Salad, or Cilegine Mozzarella
1 large container of Cherry Tomatoes
Fresh Basil
Salt & Pepper
Balsamic Glaze (can be purchased in grocery store)
Skewers

Skewer with one mozzarella ball and one cherry tomato. Repeat with remaining cheese and tomatoes. Place skewers on a serving platter, drizzle with balsamic glaze, chopped fresh basil, salt & pepper.

Bon Appetito!

 

Roasted Red Pepper Hummus & Caprese Skewers

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