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Roasted Red Pepper Hummus

Deborah, Taste and Tell
  • 80 minutes
  • Serves 4 to 6

INGREDIENTS

2

large red peppers (or about 1 cup jarred roasted red peppers)

1 can

chickpeas

3 tbsp

tahini paste

2 tbsp

lemon juice

1 clove

garlic, minced or grated

1 tsp

salt

1/2 tsp

cumin

1/4 tsp

paprika

extra-virgin olive oil, for serving

Pretzel Crisps, for serving