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Recipe Ingredients

  • 3/4 cup prepared red pepper hummus
  • 4 BAYS English Muffins, any variety, split, toasted
  • 3/4 cup crumbled feta cheese
  • 1/2 cup pitted Kalamata olives, chopped
  • 1/3 cup julienned sun-dried tomatoes in olive oil, chopped
  • 1/4 cup chopped cucumber
  • 2 tablespoons chopped parsley, optional

Recipe Directions

  • Spread hummus evenly over muffin halves; top with cheese, olives, sun-dried tomatoes, cucumber and parsley. To serve, cut each half into four wedges.

How to Make Homemade Red Pepper Hummus:

  • 1 can (15 oz.) garbanzo beans, drained
  • ½ cup drained roasted red pepper pieces, cut into chunks
  • ¼ cup tahini (sesame seed paste)
  • ¼ cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • Salt and ground black pepper to taste
  • Place ingredients in food processor; process until mixture is smooth, scraping bowl as needed.
  • Hummus stores well refrigerated in air-tight container for up to 3 days. Makes 1-1/2 cups.

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