Roasted Red Pepper Hummus

By dette

I take comfort knowing my fridge is stocked with uscious healthy foods to enjoy at a moment's notice. Hummus is one of those go-to staples I am never without. I snack on it with veggies, serve it as a chip dip, spread it on sandwiches, and stuff in in a pita. Once you see how easy and delicious it is to make yourself, you will never go back to store bought. here, the roasted red peppers add a subtle sweet and colorful twist. Try serving this with lemon-Dill Pita Chips

Ingredients

• 1 larg roasted red pepper, dcrained and drinsed if jarred
• 1 clove garlic, minced
• 1/2 tsp salt, plus more to taste
• one 15 oz can chickpeas, preferably low-sodium drained and
• rinsed
• 2 tblsp tahini
• 3 tblsp fresh lemon juive
• 2 tblsp extra-virgin olive oil,m plus 1 tsp for garnish
• 1/4 tsp ground dumin
• 2 tblsp water

Preparation

Step 1

Finely chop 1 tblsp of the roasted red pepper and reserve for a garnish. Coarsely chop the remaining roasted red peper.

using the broad side of a knife blade, mash together the garlic and the 1/2 tsp salt to form a paste. Place the garlic paste, chickpeas, tahini, lemon juice, 2 tblsp of the oil, the cumin, the water, and the roasted red pepper into a food processor and process unil smooth. Seasonw ith additional salt to taste.

Place the hummus into a serving bowl and garnish with the reserved red pepper. Drizzle the remaining 1 tsp oil over the top. Hummus will keep for about 1 week in an airtight container in the refriegerator.