Roasted red pepper hummus
1
Points®
Temps total: 2 h 10 min • Préparation: 10 min • Cuisson: 0 min • Portions: 14 • Difficulté: Facile
Make this recipe ahead and let it chill overnight for even better flavour. Serve it with pita chips and fresh vegetables. You can also use it as a sandwich spread, grain bowl topping, or to flavour up your favourite grilled or baked proteins.
Ingrédients
Canned drained chickpeas
30 oz
Roasted red peppers (packed in water)
7 oz, drained
Fresh lemon juice
6 tbsp(s)
Tahini
3 tbsp(s)
Olive oil
1 tbsp(s)
Garlic
3 clove(s), large
Table salt
1¼ tsp(s)
Curry powder
1 tsp(s)
Black pepper
½ tsp(s), freshly ground
Ground cumin
½ tsp(s)
Ground coriander
½ tsp(s)
Instructions
1
Drain chickpeas, reserving 1⁄4 cup of liquid.
2
Place chickpeas, reserved liquid and remaining ingredients in a food processor; process 2 minutes or until very smooth. Cover and chill 2 hours.
3
Serving size: about 1⁄4 cup
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