Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Roasted Red Bell Pepper Hummus



Posts : 16651
Thanked : 812
Join date : 2013-01-12

Roasted Red Bell Pepper Hummus

Post by Lobo on Fri 29 Jan 2016, 6:53 pm

Roasted Red Bell Pepper Hummus

Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 12
In this fresh take on classic hummus, we blend in roasted red bell peppers for bright color and smoky flavor. 

  • Printer Friendly Version

  • 606


  • 2 cans (each 15 oz.) chickpeas, drained and rinsed  
  • 2 garlic cloves, minced 
  • 1 red bell pepper, roasted, peeled, seeded and roughly chopped 
  • 2 Tbs. fresh lemon juice 
  • 1/4 cup tahini 
  • 1 tsp. smoked sweet paprika 
  • 1/4 tsp. toasted ground cumin seed 
  • 1/4 cup olive oil 
  • Kosher salt, to taste 
  • Pita bread or pita chips and crudités for serving 


In a food processor, combine the chickpeas, garlic, bell pepper, lemon juice, tahini, paprika and cumin and pulse until the mixture just comes together. With the processor running, slowly pour in the olive oil until incorporated. Season with salt. Serve with pita bread or pita chips and crudités for dipping. Makes about 3 cups.

Williams-Sonoma Kitchen.

Related Tips

  • Preparing Crudités

    Current date/time is Fri 28 Oct 2016, 1:28 am