Ingredients:
6 oz. (about ¾ cup) roasted jarred red bell peppers, drained
1 (15 oz.) can organic chick peas, drained and rinsed
3 Tbsp. fresh lemon juice
3 Tbsp. tahini paste
2 cloves garlic, pressed
½ tsp. sea salt, or more to taste
¼ tsp. cayenne pepper
¼ tsp. cumin
1 Tbsp. Barbàra Extra Virgin Olive Oil + more to drizzle on top
Assorted fresh vegetables or pita chips
Directions:
- Place chick peas, roasted bell peppers, lemon juice, tahini, garlic, salt, cumin, cayenne and olive oil in the bowl of a food processor. Pulse 1 minute, then pause and scrape down the sides of the processor. Continue to process on low speed until smooth (approx. 30 seconds to 1 minute).
- Place hummus in a bowl and drizzle with additional olive oil if desired. Serve with fresh veggies or pita chips. Store left-over hummus in an airtight container in the refrigerator.
*Note: consistency will firm up if hummus is refrigerated for 2-3 hours prior to serving.
Serves: 4-6 Prep time: 5-7 minutes Processing time: 3 minutes