Roasted Red Pepper Hummus Recipe

This hummus is delicious. It turned out a little thinner than I usually make my regular hummus, but similar to the consistency as store bought. Wonderful for dipping. I tried it with some Lays Cajin Herb & Spice potato chips, and then later on toasted French bread with cucumber slices. Yummy!

 

Ingredients

• 1 (15 ounce) can garbanzo beans, drained
• 1/2 C. roasted red peppers
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 1 clove garlic, minced or 1/8 tsp. garlic powder
• 1/4 teaspoon salt

Directions

1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour.