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Roasted Red Pepper Hummus
woodturn wants to cook this
- Biscuits and Such » Roasted Red Pepper Hummus:
- Roasted Red Pepper Hummus
- 15 ounces of canned chickpeas (garbanzo beans)
- 1 red pepper, roasted
- 2 tbsp tahini
- 6 tbsp olive oil
- Salt, pepper, red pepper flakes
- roasted red pepper
Core your red pepper. Place in a baking pan and drizzle with 4 tbsps of oil. Roast in a 400* oven for thirty minutes, or until the skin has bubbled off the pulp of the pepper.
Dice your garlic and combine it in a food processor with garbanzo beans, tahini, spices, and the remaining olive oil. When the peppers are done, dice them and add them to the processor, along with the oil left over in the pan.
Grind in the processor for about three minutes, or until it’s smooth. Taste it to make sure you have enough pepper, and then cover and refrigerate for an hour. Serve with pita chips.
Dice your garlic and combine it in a food processor with garbanzo beans, tahini, spices, and the remaining olive oil. When the peppers are done, dice them and add them to the processor, along with the oil left over in the pan.
Grind in the processor for about three minutes, or until it’s smooth. Taste it to make sure you have enough pepper, and then cover and refrigerate for an hour. Serve with pita chips.
