Roasted Red Pepper Hummus

Roasted Red Pepper Hummus 3

Here is a wonderful spin on the traditional hummus recipe I blogged recently. The roasted red peppers give hummus a tangy sweetness, and an extra zesty spice.

Roasted Red Pepper Hummus

1 15-ounce can garbanzo beans (aka chick peas), drained and rinsed
1/2 cup roasted red peppers, drained and patted dry with a paper towel
1 clove garlic, sliced
1 tablespoon tahini
1 tablespoon olive oil
Salt and pepper to taste

Measure all ingredients into a food processor. Pulse several times to chop up the ingredients. Then process on high for 2-3 minutes, or until hummus is smooth and thick. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve with fresh pita bread or pita chips.

Roasted Red Pepper Hummus

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