Roasted Red Pepper Hummus

Name: Roasted Red Pepper Hummus
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Ingredients: 1 -15 ounce can of chickpeas (drained and rinsed, save some of the juice from the chickpea can to help thin out the drip ); juice of 1 lemon; 1/3 cup tahini; 2 garlic cloves (just use one if you prefer less garlic flavor); 3 tablespoons extra virgin olive oil; 3/4 cup chopped jarred roasted red peppers; Parsley and paprika to garnish

Roasted peppers make an easy and delicious addition to traditional hummus in this Roasted Red Pepper Hummus recipe. This works nicely on wraps, for dipping or in hummus bowls.

Prep10 min
Total10 min
Makes6 servings
Calories153

Ingredients

6 servings

1 -15 ounce can of chickpeas (drained and rinsed, <em>save some of the juice from the chickpea can to help thin out the drip</em>)
juice of 1 lemon
1/3 cup tahini
2 garlic cloves (just use one if you prefer less garlic flavor)
3 tablespoons extra virgin olive oil
3/4 cup chopped jarred roasted red peppers
Parsley and paprika to garnish

Method

1
Combine all ingredients in the food processor. Blend for 30 seconds to 1 minute (blend longer for more creamy texture).
2
Add an additional small amount of olive oil to thin out the hummus and blend again if you think it is too thick. Place in serving bowl. Garnish ideas: chickpeas, paprika, parsley and a drizzle of olive oil.
3
Serve immediately with fresh, warm pita bread, veggies or cover and refrigerate.

Notes

For extra-smooth hummus, peel the chickpeas or simmer them with a pinch of baking soda for 10 to 15 minutes before blending. Roast your own peppers: two medium red bell peppers make about ¾ cup chopped. See the post for directions. Storage: keeps up to 5 days in the fridge or 3 months in the freezer. Stir well after thawing.

Per serving

Carbs5 g
Protein3 g
Fat14 g
Fiber1 g

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Mediterranean Appetizers

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