Roasted Red Pepper, Dill, and Lemon Hummus

Tiffany Bannworth

By
@MissAnubis

This is a great way to yield much but pay very little.

We use this on sandwiches and crackers, It also goes well, with shawarma (serve with pickles and pita).


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Comments:

Prep:

5 Min

Cook:

50 Min

Ingredients

1 lb
chick peas
1/2 c
tahini or extra virgin olive oil
2
lemons, halved
1
jar of roasted red peppers
2 Tbsp
lemon pepper salt
3 Tbsp
dill weed
1 tsp
paprika, hot

Directions Step-By-Step

1
Boil chickpeas until soft.
2
In a food processor, add chickpeas and tahini. Puree.
3
Then add roasted red peppers, drained, and squeezed the lemons, careful not to allow any seeds to transfer. Blend smooth.
4
Add spices, blend once more. You are ready to serve.
5
I prefer to refrigerate for a few hours for the flavors to marry.

About this Recipe