Beyond regular hummus

I like variety, especially when it comes to cooking. Justin often teases me about never making the same recipe twice. While that's a bit of an exaggeration, it is true that I enjoy coming up with new dishes and improving old ones. And, thankfully, I have a husband who is willing to taste test everything!

Hummus and the Daniel Fast go hand in hand. Use it as a dip for vegetables, a main dish (Hummus Casserole), a filling for Romaine Wraps or a whole grain tortilla, and even as a salad dressing.

Today's recipe is beyond just regular hummus. Start with the basic recipe for hummus, but then add some color and flavor by way of artichokes and roasted red peppers, and voilà! You have a tasty new creation - Confetti Hummus.

Confetti Hummus

1 (15-ounce) can chickpeas, rinsed and drained

½ cup chopped canned artichokes, drained

½ 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)