Roasted Red Pepper Hummus

by Ebben

Servings: 1 cup

INGREDIENTS

1 can (19 oz.) chickpeas, drained and rinsed
1/4 cup tahini
3 to 4 tbsp. lemon juice
2 cloves garlic, minced
1/2 to 1 tsp. salt
1/2 red pepper, roasted, peeled and seeded

INSTRUCTIONS

Place chickpeas, tahini, lemon juice, garlic, salt and red pepper in the bowl of a food processor. Process with short pulses to combine, scraping sides of container now and again, until mixture becomes a coarse paste. Taste and adjust flavour with more lemon juice and/or salt, if desired. Continue to process, adding a little water, if necessary, to obtain a texture just smooth and soft enough for dipping.

CHEF COMMENTS

Serve this dip with grilled wedges of pita or fresh vegetables. Hummus keeps, refrigerated, for about a week.

Tagged: hoummus, middleeastern add tags

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