Roasted red pepper hummus
Roasted red peppers (packed in water)
7 oz, bottled, drained
3 medium clove(s)
Fresh lemon juice
½ tsp, freshly ground
- Drain chickpeas, reserving 1⁄4 cup of liquid.
- Place chickpeas, reserved liquid and remaining ingredients in a food processor; process 2 minutes or until very smooth. Cover and chill 2 hours. Serve with pita wedges or baked tortilla chips (need to count POINTS values for pita or chips). Yields about 1⁄4 cup of hummus per serving.