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Roasted Red Pepper Hummus

Source of Recipe

Marcie Dingerson


Recipe Introduction

Origins Unknown

List of Ingredients

1 can of chick peas/garbanzo beans (15 oz)
1/3 cup tahini
1/4 cup lemon juice
2 tablespoon olive oil
2 garlic cloves, crushed
1/2 cup -3/4 cup roasted red peppers (depending on taste)



Recipe

In a food processor, combine beans, tahini, lemon juice and olive. Process until smooth. Add red peppers and garlic until desired consistency.

Garnish with parsley. Serve warm with hot pita bread or toasted pita chips.

Roasted red pepper hummus can be made up to two days in advance and stored in an airtight container in the refrigerator. Heat up in microwave or on stovetop to serve.