Roasted Red Pepper Hummus
- 1 14 oz can chickpeas, rinsed and drained
- 3 garlic cloves, peeled and minced
- ¾ cup roasted red pepper (this is about 6 ounces if you're pulling from a jar)
- 2 Tbsp tahini
- Juice of ½ large lemon
- 1 tsp dried basil
- ½ tsp smoked or regular paprika
- ½ tsp cumin
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- In the bowl of the food processor, combine all ingredients.
- Place bowl on base and pulse mixture until completely smooth, about two minutes of long pulses.
- Remove to a bowl. Cover and refrigerate for at least 30 minutes.
- Serve with pita, chips, or veggies, or use as a sandwich spread.
If you don't love the raw garlic flavor, sweat it for about two minutes in 1 Tbsp olive oil over medium-low heat, just until fragrant.
Recipe by Baked In at https://www.baked-in.com/2012/07/07/roasted-red-pepper-hummus-2/
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