Roasted Red Pepper Hummus
CATEGORIES
INGREDIENTS
  • 30 oz chickpeas (15 oz)
  • 7 oz roasted red peppers (packed in water), bottled, drained
  • 3 clove(s) (medium) garlic clove(s)
  • 3 Tbsp canned tahini
  • 1 Tbsp olive oil
  • 6 Tbsp fresh lemon juice
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 1/4 tsp table salt
  • 1/2 tsp black pepper, freshly ground
DIRECTIONS
  1. Drain chickpeas, reserving 1⁄4 cup of liquid.
  2. Place chickpeas, reserved liquid and remaining ingredients in a food processor
  3. Process 2 minutes or until very smooth.
  4. Cover and chill 2 hours.
  5. Serve with pita wedges or baked tortilla chips
RECIPE BACKSTORY
From the Kitchen of Amber Eichten