Roasted Red Pepper Hummus


From The Best Light Recipe

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed

2 Tbsp. water

2 Tbsp. lemon juice

2 Tbsp. tahini

3/4 cup jarred roasted red peppers, drained, rinsed, and patted dry with a paper towel

1 Tbsp. extra virgin olive oil

3/4 tsp. salt

1/2 small garlic clove, minced or pressed through a garlic press (1/4 tsp.)

pinch cayenne pepper


Process the chickpeas, water, lemon juice, tahini, roasted red peppers, 2 teaspoons of the oil, salt, garlic, and cayenne together in a food processor until very smooth, 1 to 1-1/2 minutes, stopping to scrape down the sides of the bowl as needed.

Transfer the hummus to a serving bowl; cover with plastic wrap and refrigerate until the flavors meld, about 30 minutes. The hummus covered, can be refrigerated for up to 2 days. Bring to room temperature. To serve, make a well in the center of the hummus, and drizzle the remaining teaspoon of olive oil in the well (can skip this step). Serve with pita chips, crackers, or desired vegetables for dipping.

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