Therese Moma, this one’s for you!
Red Pepper Hummus
Makes 3-1/2 cups; prep time: 10 minutes
- 2 (15 oz) cans chickpeas, rinsed and drained
- 3 garlic cloves, minced
- 1/2 cup jarred roasted red bell peppers, drained
- 1/2 cup Tahini
- 1/4 cup water
- 2 T. olive oil
- 1-1/2 t. salt
- 1/2 t. ground cumin
- 1/4 t. ground red pepper
- 1/3 to 1/2 cup fresh lime juice
- Garnish: fresh flat-leaf parsley sprigs
Process first 9 ingredients and 1/3 cup lime juice in a food processor or blender until smooth, stopping to scrape down sides; add additional lime juice, if necessary, until desired consistency. Cover and chill until ready to serve. Garnish, if desired.
Serve with pita triangles, crackers, chips, or veggies.
This is the best hummus I’ve ever had. I think I got the recipe from Better Homes & Gardens ages ago!