Roasted Red Pepper Hummus |
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Prep Time: 8 Minutes Cook Time: 0 Minutes |
Ready In: 8 Minutes Servings: 14 |
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This hummus is even tastier after being refrigerated overnight. Ingredients:
2 (15-ounce) cans chickpeas (garbanzo beans) |
1 (7-ounce) bottle roasted red bell peppers, drained |
3 garlic cloves |
3 tablespoons tahini (sesame seed paste) |
1 tablespoon olive oil |
6 tablespoons fresh lemon juice |
1 teaspoon curry powder |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1 1/4 teaspoons salt |
1/2 teaspoon freshly ground pepper |
Directions:
1. Drain chickpeas, reserving 1/4 cup 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.
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