Roasted Red Pepper Hummus (Valerie Bertinelli)

By peridot728

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

Details

Adapted from foodnetwork.com

Preparation

Step 1

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