Roasted Red Pepper Hummus
A fantastic appetizer for those summer get-togethers. Paired with a warm pita bread – simply delicious!
3 C cooked chickpeas (or 2 x 15 oz. cans, rinsed & drained)
1/3 C fresh squeezed lemon juice
1 clove garlic, mashed with knife
1/2 C tahini (add more for creamier texture)
3/4 C roasted red peppers
2/3 C water (adding a little at a time for desired texture)
sea salt (optional)
black pepper (optional)
smoked paprika (optional)
chopped parsley (optional)
Warm up chickpeas and puree with lemon juice, garlic, and water until smooth.
Add tahini and red peppers and puree for 2 minutes.
Add sea salt & pepper, if desired.
Garnish with chopped parsley & smoked paprika.
Enjoy as a dip with fresh cut veggies, on crackers or as a spread on your favorite bread.