Roasted Red Pepper Hummus

Just a happy, smiling bowl of hummus 🙂

Ingredients:

1/4 cup tahini

1/4 cup lemon juice

2 tbsps olive oil

2 tsps minced garlic

1/2 tsp smoked paprika

1/2 tsp dried basil

1/2 tsp salt

1/4 tsp ground cumin

1/4 tsp dried oregano

pinch cayenne

15 oz can chickpeas, rinsed and drained

3/4 cup roasted red pepper, bought or homemade (recipe at the end of this post if you're interested)

Add everything except the chickpeas and roasted red peppers to a food processor and blend until smooth, scraping down the sides. Add the chickpeas and roasted red peppers and process 4 minutes. Add water, 1 tablespoon at a time, if you want a thinner consistency. 

And it's ready for dipping or spreading. Drizzle with olive oil and serve with your favourite crackers, cut veggies or fruit and of course pita chips. And don't forget to spread it on sandwiches and wraps for extra taste and nutrition!

Keeps up to 1 week in the fridge but may also be frozen and thawed overnight in the fridge.

Roasted Sweet Pepper recipe:

https://hotandcoldrunningmom.blogspot.com/2014/09/roasted-sweet-peppers.html