Roasted Red Bell Pepper Hummus
|Garlic||1 Clove (5 gm)|
|Canned chickpeas||15 1⁄2 Ounce, drained, rinsed (1 Can)|
|Chopped rinsed roasted red bell pepper||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
1. With the motor running, add the garlic to a food processor through the feed tube and process until finely chopped. Add the chickpeas, roasted pepper, water, tahini, lemon juice, salt, and cayenne and process, stopping once to scrape down the sides of the bowl, until smooth.
2. Transfer to a bowl; stir in more water 1 tablespoon at a time if the hummus is too thick to spread easily. (The hummus may be prepared and refrigerated, covered, for up to 3 days.)