Garbanzo Bean and Peppadew Layered Hummus

Published On July 15, 2013 | By Christa Schueler | Eating Healthy, Food, Recipes

It’s another Meatless Monday and Recess is dishing up another meat-free recipe for our readers to enjoy.  Today we have a super delicious and healthy snack that is perfect for hot summer days: Garbanzo Bean and Peppadew Layered Hummus.  Serve up as a nutritious treat or make it when you’re entertaining.  This great culinary delight was created by Chef David LeFevre, Executive Chef and owner of M.B Post and Fishing with Dynamite in Manhattan Beach, CA and was featured on Target’s A Bullseye View.

Garbanzo Bean and Peppadew Layered Hummus

Chef David LeFevre’s Garbanzo Bean and Peppadew Layered Hummus from Bullseye View

Chef David LeFevre’s Garbanzo Bean and Peppadew Layered Hummus from Bullseye View

Ingredients:

3 cups hummus
6 tbsp. small red onion, diced
2 tbsp. lime juice, hand squeezed
6 tbsp.  cucumber, diced
1/2 cup grilled corn kernels
1/2 cup feta cheese, crumbles
10 sprigs cilantro
2 tbsp. olive oil
Salt, to taste
Pepper, to taste

For the Hummus*
1 cup chick peas, cooked
1/4 cup Tahini
6 tbsp. Peppadew pepper (Tastes like a cross between a red pepper and a honey melon—sweet and spicy!)
5 cloves garlic, minced
3 tbsp. lemon juice, hand squeezed
6 tbsp. olive oil
1/4 cup pine nuts
2 tsp. salt
*Hummus can be replaced with pre-made hummus

Chef David LeFevre’s Garbanzo Bean and Peppadew Layered Hummus

Photo courtesy of Target Bullseye View

Directions:

  1.  For the hummus: In a food processor, add the chick peas, Tahini, Peppadew peppers, garlic, lemon juice, pine nuts and salt. Blend on high until a smooth puree is formed. Stir the puree periodically with a rubber spatula.
  2. While the processor is still churning, slowly add the olive oil. (It lubricates everything to make it blend better.)
  3. Remove with spatula and chill until ready to assemble.
  4.  Place the hummus in the bottom of a 1-quart bowl and spread out evenly. In another bowl, combine the red onion, lime juice, cucumber and grilled corn. Season with salt and pepper; add olive oil, and mix.
  5. Place the corn and cucumber mix on top of the hummus to evenly cover it. Sprinkle the crumbles of feta on top of the corn mix. Garnish with cilantro leaves. Serve with tortilla chips, grilled pita or veggies.
Hummus 5

Photo courtesy of Target Bullseye View

For more great recipes from Target Bullseye View’s In the Kitchen, please visit their website.

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About The Author

UNLV graduate, wife, mother of three, blogger and aspiring novelist, Christa Schueler brings her writing, editing and research skills to Recess. As an advocate for education and health reform and a 25 year Las Vegas resident, Christa understands the need for providing a platform and a "voice" for women in Southern Nevada. Despite Las Vegas being one of the fastest growing cities in the country, Christa has seen continual lack of community connection and strives to change that. Now, she's joined the sandbox revolution!

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