You no longer have to be a hippie to love hummus. Hummus has gained in popularity and variety in the last few years. Hummus is a Middle Eastern dip made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic. And it’s divine!
FRESH just happens to have an excellent variety of hummus along with chef-prepared hummus on the dip bar. You might have seen me trying to sneak in a sample or three on my last shopping trip! But today, I would like to sing the praises of Hope Hummus (you can find in a refrigerated case across from the chip aisle). Hope Hummus makes an excellent organic, gluten-free, vegan, and kosher dip that just might be up your alley.
Hope’s mission is to provide delicious food that is as bold and honest as possible, while maintaining the utmost food safety. Through a process of applying extremely high pressure to all of their non-baked products they are able to ensure that the products are fresh and unadulterated. High Pressure Processing is an alternative to using heat or preservatives to maintain the freshness of food and we believe it is the best way to process foods.
Don’t stick hummus in a corner; I dare you to try one of Hope’s most unique hummus recipes!
Hope Hummus Stuffed Bell Peppers
2 cups long grain wild rice
1 cup Original Hope Hummus
1/3 cup toasted walnuts
1/3 cup chopped parsley
red pepper flakes
2 halved bell peppers, seeds removed
1 Tbs olive oil
ground black pepper
Heat oven to 400° F. In a bowl, mix 2 cups cooked wild rice, 1 cup Original Hope Hummus, 1/3 cup chopped toasted walnuts, and 1/3 cup chopped fresh parsley. Season with coarse salt and red pepper flakes to spicy preference.
In a baking dish, arrange halved bell peppers open side up, and drizzle with olive oil, coarse salt and freshly ground pepper. Divide hummus mixture among peppers.
Cover with foil and bake until tender, about 30 minutes. Uncover and cook until topping is slightly crisp, about 10 more minutes. Garnish with more toasted walnuts and chopped parsley!
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