Vegan | Piquillo Pepper Hummus

Posted on March 30, 2030

I took the Sun-Dried Tomato Hummus recipe and made a few changes to make this. Serve with pita chips and veggies.

Yield: about 2 cups

Ingredients

1 15-oz can chickpeas, drained

2 to 4 cloves garlic, minced

1/3 cup loosely packed jarred piquillo peppers, drained

1/4 cup tahini

4 tablespoons fresh lemon juice (about 2 lemons)

1/4 teaspoon kosher salt, or to taste

1/4 cup olive oil

 

Method

Put all ingredients into a food processor and blend until smooth. Scrape down sides. Season to taste.

 

(Recipe by Brenda.)