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Roasted Red Pepper Hummus

1
Total Time
8 min
Prep
8 min
Cook
0 min
Serves
14
Difficulty
Easy
This hummus is even tastier after being refrigerated overnight.

Ingredients

chickpeas (15 oz)

30 oz

roasted red peppers (packed in water)

7 oz, bottled, drained

garlic clove(s)

3 medium clove(s)

tahini

3 Tbsp

olive oil

1 Tbsp

fresh lemon juice

6 Tbsp

curry powder

1 tsp

ground cumin

½ tsp

ground coriander

½ tsp

table salt

1¼ tsp

black pepper

½ tsp, freshly ground

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. 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.

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