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.
Comments