Roasted Red Pepper Hummus
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Ingredients
| 1 can (1-1/4 lb.) | 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 |
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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.
Author's Comments
Serve this dip with grilled wedges of pita or fresh vegetables. Hummus keeps, refrigerated, for about a week.
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