Roasted Red Pepper Hummus (Valerie Bertinelli)

Photo by Cindy Q.
Adapted from foodnetwork.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • Two

    15-ounce cans chickpeas, drained and rinsed

  • 1/2

    cup roasted red peppers (jarred in water or oil both work)

  • 3

    tablespoons tahini

  • 1

    clove garlic, chopped

  • 3 to 4

    tablespoons lemon juice

  • Kosher salt

  • 1/4

    cup olive oil

  • Pita chips, celery and carrot sticks and halved radishes, for serving

Directions

In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt. Pulse a few times to chop up the chickpeas. With the motor running, pour in the olive oil and process until a smooth paste forms. Transfer to a serving bowl and serve with pita chips, celery sticks, carrots sticks and radishes. Recipe courtesy of Valerie Bertinelli Read more at: http://www.foodnetwork.com/recipes/valerie-bertinelli/roasted-red-pepper-hummus.html?oc=linkback

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