Roasted Red Pepper Hummus is a yummy appetizer that's so easy to make! Serve with crackers, pita chips, or an assortment of fresh veggies!
- 15 ounces canned chickpeas (garbanzo beans) =1 can, rinsed and drained
- 4 Tablespoons chopped roasted red peppers * divided use
- 2½ Tablespoons extra virgin olive oil * divided use
- 2½ Tablespoons tahini paste stirred well
- 1½ Tablespoons fresh lemon juice
- 1½ teaspoons minced garlic
- salt and pepper, to taste
-
Rinse and drain garbanzo beans. Stir tahini paste well, to incorporate the oil that has separated from the paste.
-
Finely chop 4 Tablespoons of canned red peppers. Remove 1 teaspoon of the peppers; set aside for later, to "garnish" finished hummus.
-
Place garbanzo beans, tahini paste, remaining chopped red peppers, lemon juice and garlic into a food processor. Pulse several times until mixture is thick/chunky.
-
Add 2 Tablespoons olive oil to the hummus a little at a time while the food processor is running. Add the oil to the top "dispenser", allowing the oil to drip through very slowly. Continue processing hummus until the olive oil is added and hummus is smooth and creamy. Transfer hummus into a serving bowl.
-
To Serve- Drizzle reserved ½ Tablespoon olive oil over the top of the hummus. Sprinkle with reserved red peppers. Put hummus dish on a serving plate; surround it with fresh veggies, crackers, pita bread wedges or pita chips. Enjoy!