Yield: 1 ½ cups
Spicy Roasted Red Pepper Hummus
¾ c. jarred roasted red peppers, coarsely chopped
15 oz. can chickpeas (also called garbanzo beans)
¼ c. fresh lemon juice
¼ c. tahini
1 garlic clove, minced
2 tbsp. Olio Chipotle Olive Oil
½ tsp. ground cumin
Olio Himalayan Sea Saltt, to taste
Directions
- Drain the chickpeas (reserving the liquid), add to the bowl of a food processor.
- Add peppers, lemon juice, tahini, garlic, cumin, ½ tsp. Olio Himalayan Sea Salt and Olio Chipotle Olive Oil.
- Pulse the mixture. If too thick, use the reserved chickpea liquid to loosen to desired texture. Mix.
- Correct seasoning.
- Serve chilled or at room temperature with vegetables or pita chips.
Recipe by Beth Scanlon, CC, Food Fare Carterers
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