Roasted Red Pepper Hummus ala ~DKBB~
(original recipe by Valerie Bertinelli on foodnetwork.com)
|(photo from foodnetwork.com)|
Two 15-oz. cans chickpeas, drained and rinsed
½ cup roasted red peppers (jarred in water or oil, either will work)
3 Tbsp. tahini
1 lg (or 2 sm) clove(s) garlic, minced
4 Tbsp. lemon juice
A decent squirt, or two, of Sriracha
1 tsp. Kosher salt
¼ cup olive oil (more or less, as needed)
Pita chips, naan, celery, carrot sticks, radishes, for serving
· In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt; pulse a few times to chop up the chickpeas.
· With the food processor running, pour in the olive oil and process until a smooth paste forms; start slow and add oil as needed; add Sriracha as desired.
· Transfer to a serving bowl.
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