Roasted Red Pepper Hummus
I love to have a homemade dip in my fridge, it is the perfect vehicle for vegetables after-all! I try to make one to have on hand every week, and I also like to switch up what I make. My kiddo loves hummus, and I have made about a zillion different variations for her. This roasted red pepper hummus is one I repeat often because it is so packed with flavour that everyone in our house loves it. It is a great dip to make and bring to any gathering as well, just serve it up with a variety of veggies and some crackers and you are all set!
Ingredients:
1 can of chickpeas - 398ml
¼ cup extra virgin olive oil
1 cup roasted red peppers
1 garlic clove
½ cup tahini
juice of 1 lemon
½ tsp sea salt
Instructions:
Rinse and drain your chickpeas, and put them into a food processor.
Add the olive oil, roasted red peppers, garlic, tahini, lemon juice and sal to the food processor. Turn on high and run until the mixture is creamy and smooth. Depending on your food processor, you may have to stop and scrape down the sides a few times until it starts to thin out.
Store in an airtight container in the fridge for up to 5 days. Enjoy!