More Great Recipes: Vegetarian


Roasted Red Pepper Hummus


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Serves | Prep Time | Cook Time

Why I Love This Recipe

From the Kitchen of Amber Eichten


Ingredients You'll Need

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


Directions

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


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