Ingredients

The following ingredients have 8 Servings
  • 2 roasted red peppers (jarred) (OR roast 2 red peppers at 450 degreed Fahrenheit for 30 minutes (turn halfway through roasting))
  • 1 540 ml can chickpeas (rinsed and drained)
  • 2 cloves garlic (minced)
  • 2 teaspoons tahini
  • juice of one lemon
  • 1/4 teaspoon chili flakes (optional)
  • 7 tablespoons olive oil
  • minced garlic, chili flakes, and chopped fresh basil for garnish (optional)

Instruction

  • If roasting your own peppers, roast 2 red bell peppers at 450 degrees Fahrenheit for 30 minutes (turning once during roasting). Let cool. Remove the stems and seeds.
  • Add the roasted red peppers to the bowl of a food processor fitted with the blade attachment. If using jarred peppers, use approximately the equivalent of 2 bell peppers.
  • Add the chickpeas, garlic, tahini, lemon juice, and chili flakes to the food processor.
  • Blend on high speed and drizzle the olive oil in while the food processor is on, and continue blending until the hummus is smooth and creamy.
  • Scrape it into a serving bowl or container and top with some additional chopped roasted red pepper, chopped garlic, chopped basil and/or chili flakes for garnish (optional).
  • Serve with pita chips or veggies for dipping.