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  • Writer's pictureKaren Shayne

Roasted Red Pepper Hummus

From the kitchen of Karen Shayne, here’s her favorite Roasted Red Pepper Hummus.

Roasted Red Pepper Hummus

2 – 15-ounce cans chickpeas, drained and rinsed 1/2 cup roasted red peppers – Jarred, in water or oil or fresh 3 1/2 tablespoons tahini 1 clove garlic, chopped 3 to 4 tablespoons lemon juice ½ T fresh lemon zest Salt (Kosher preferred) 1/4 cup olive oil Pita chips, crackers, celery and carrot sticks. Directions In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt. Pulse a few times to chop up the chickpeas. With the motor running, pour in the olive oil and process until a smooth paste forms. Transfer to a serving bowl. Drizzle some additional olive oil on top of the hummus and garnish with some lemon zest. Serve with pita chips, crackers of your choice, celery sticks, carrots sticks.

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