Roasted Red Pepper Hummus

Servings: About 24

You’ll need:
1 (15 oz.) can garbanzo beans (chickpeas), drained & rinsed
1 c. roasted red peppers
1/4 c. Tahini (sesame paste), located in International food isle
4 Tbsp. olive oil
2 Tbsp. lemon juice
1 Tbsp. garlic powder
1 tsp. ground cumin
Salt and ground black pepper (optional – to desired taste)
Chopped parsley (optional – for garnish)

Rinse and drain the can of chickpeas. Place drained chickpeas in a blender or food processor and add red peppers, Tahini, lemon juice, garlic and cumin. Process the mixture until smooth and then season to taste with (optional) salt and pepper.

Transfer to a serving bowl, and garnish on top with (optional) parsley.

Serve with crudites (cut up veggies), baked pita chips or cut-up pita triangles.
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Karen’s Note: This Red Pepper Hummus appetizer can be made in advance and stored in an air-tight container in the refrigerator for up to a week, however after a few days 2-3 Tbsp. of water or oil may need to be mixed in prior to serving.
 
Karen’s Note: This Red Pepper Hummus appetizer can be made in advance and stored in an air-tight container in the refrigerator for up to a week, however after a few days 2-3 Tbsp. of water or oil may need to be mixed in prior to serving.

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