Hummus with Roasted Red Peppers
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Family Tested & Approved
chick peas, drained and rinsed
roasted red peppers, chopped
Combine water and lemon juice in small bowl.
Combine tahini and olive oil in small bowl
In a food processor, process chickpeas and spices for about 20 seconds. Scrap down bowl.
With food processor runnning, add the water and lemon to the processor until smooth, about a minute
With food processor runnning, add the tahini and olive oil to the processor until smooth, about 20 seconds.
Add roasted red peppers to the processor and pulse until coursely ground, about 5-7 pulses.
Transfer to a serving dish, cover with plastic wrap and refrigerate for at least 30 minute to let the flavors meld.
Serve with vegetables, chips, or pita bread.