Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

This recipe is from The Mediterranean Vegan Kitchen by Donna Klein, with just a few minor changes.

1-19 oz can chick peas
2-3 cloves of garlic
2 roasted red peppers
3-4 Tbs of lemon juice
3 Tbs tahini
1/2 tsp ground cumin
1/2 tsp salt / Herbamare
2 Tbs water (more if needed for consistency)

Drain & rinse chickpeas, reserving the aquafaba for another recipe if desired.
Squeeze the juice from 1/2 a large lemon.
Place the chickpeas & lemon juice in a food processor & process for a few minutes.
Cut up the roasted red peppers & add to the mixture. You can roasted the peppers yourself or use the kind for a jar.
Press garlic & add to the mixture along with the tahini, cumin, salt & water.
Process until smooth.
Adjust lemon juice & garlic to your taste buds.

I like my hummus with extra garlic. I used a combination of roasted garlic, because I had some on hand, & fresh pressed garlic. Now that I've made this hummus I may never buy store bought again!