A dip, which can be made in just 5 minutes.
|Roasted jarred red bell peppers||6 Ounce , drained|
|Canned organic chickpeas||15 Ounce , drained and rinsed|
|Fresh lemon juice||3 Tablespoon|
|Tahini paste||3 Tablespoon|
|Garlic||2 Clove (10 gm) , pressed|
|Sea salt||1/2 Teaspoon (or more to taste)|
|Cayenne pepper||1/4 Teaspoon|
|Extra virgin olive oil||1 Tablespoon (Barbra Extra Virgin Olive Oil)|
Place all the ingredients in a food processor and pulse 1 minute, then pause and scrape down the sides of the processor. Continue to process on low speed until smooth (approx. 30 seconds to 1 minute).
Place hummus in a bowl and drizzle with additional olive oil if desired.
Serve with fresh veggies or pita chips.
Consistency will firm up if hummus is refrigerated for 2-3 hours prior to serving.