Roasted Red Bell Pepper & Chipotle Hummus
- Reviews 1
Ready In: 40 mins
Serves: 20
Ingredients
- 2 (15 ounce) cans garbanzo beans
- 3 tablespoons tahini paste (well mixed)
- 1⁄3 cup olive oil
- 1⁄4 cup water
- 1⁄3 cup lime juice, freshly squeezed
- 2 tablespoons chipotle hot sauce (canned)
- 1 chipotle pepper (canned)
- 2 roasted red peppers, seeded & skinned
- salt, to taste
- pepper, to taste
Directions
- *Rinse and Drain Garbanzo Beans. Rub skins off beans with fingers and discard. This is very tedious, and you do not HAVE to do it, but I found that it helps in making my hummus very smooth and creamy.
- *Place Garbanzo Beans in salted water, in a pot over high heat. Bring to a boil for 10-15 minutes. Drain and place in Food Processor. Cool for 15 minutes.
- *Add remaining ingredients and blend until very smooth.
- *If the mixture is dry, add a bit more water to smooth out.
- *Serve the Hummus with soft Pita Bread or Pita Chips. I LOVE it when still warm, but it will last for several days in the refrigerator.
- *This is a great make-ahead party pleaser.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off