Hummus, Roasted Red Pepper

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Pre-Notes

This dip can be made as part of a dip trio, with Hummus and Sweet Pea Dip.

This dip can be made 5 days ahead and stored in an airtight container in the refrigerator. Garnish just before serving.

Ingredients

1. 6 T tahini, stirred well, such as (Joyva or Krinos)
2. 2 T extra virgin olive oil, plus extra for drizzling
3. 1 (14 oz) can chickpeas, drained and rinsed, such as (Pastene)
4. 1/4 c jarred roasted red peppers, rinsed and dried thoroughly with paper towels
5. 1 small garlic clove, minced
6. 1/2 t salt
7. pinch cayenne
8. 3 T lemon juice
9. 2 T toasted sliced almonds, for garnish
10. 2 t fresh parsley, chopped

Instructions

1. Whisk together tahini and 2 T oil in small bowl or measuring cup.
2. Process chickpeas, roasted red peppers, garlic, salt, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula.
3. With machine running, add lemon juice in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute.
4. With machine running, add oil tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds,scraping down bowl as needed.
5. Transfer hummus to serving bowl, sprinkle almonds and parsley over surface, cover with plastic wrap and let stand until flavors meld, at least 30 minutes.
6. Drizzle with olive oil and serve.

Picture of Recipe