Dip - Red Pepper Hummus

By BlueSchmoo

Ingredients

• 2 garlic cloves
• 1.5-2 cups cooked chickpeas (15oz can), 2 tbsp liquid reserved and set aside
• 3/4 cup roasted red peppers
• 1/4 cup tahini
• 5 tbsp freshly squeezed lemon juice (about 1 large lemon)
• 2 Tbsp reserved chickpea liquid (or water)
• 1/8-1/4 tsp cayenne pepper, to taste (or use crushed red pepper flakes)
• 1 tsp kosher salt, or to taste
• Olive oil, for drizzling + Paprika, for garnish
• Read more: http://ohsheglows.com/2011/09/09/ultra-creamy-red-pepper-hummus-how-to-roast-peppers/#ixzz2PtuCr12P

Details

Adapted from ohsheglows.com

Preparation

Step 1

1. With the processor running, drop in 2 peeled garlic cloves. Process until chopped.
2. Place the rest of the ingredients (except salt and cayenne) into food processor and process until the hummus is silky smooth. Scrape down as necessary.
3. Now add in salt and cayenne gradually, stopping to taste as you go. Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container.


Read more: http://ohsheglows.com/2011/09/09/ultra-creamy-red-pepper-hummus-how-to-roast-peppers/#ixzz2PtuNDCtK