Roasted Red Pepper Hummus
30 oz chickpeas (15 oz)
7 oz roasted red peppers (packed in water), bottled, drained
3 clove(s) (medium) garlic clove(s)
3 Tbsp canned tahini
1 Tbsp olive oil
6 Tbsp fresh lemon juice
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1 1/4 tsp table salt
1/2 tsp black pepper, freshly ground
Drain chickpeas, reserving 1⁄4 cup of liquid.
Place chickpeas, reserved liquid and remaining ingredients in a food processor
Process 2 minutes or until very smooth.
Cover and chill 2 hours.
Serve with pita wedges or baked tortilla chips
Pairs Well With
From the Kitchen of Amber Eichten