Since I cooked way more chickpeas than I needed for dinner, I decided to make some hummus with the leftovers.Roasted red pepper hummus is my favorite variation of this Middle Eastern spread; however this time I put an extra spin on it. I added rosemary, basil, and crushed red pepper flakes which resulted in a delicious flavor combination.
Roasted Red Pepper Hummus
- 3 medium roasted red bell peppers
- 15 ounces of cooked chickpeas
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1 tbl olive oil
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 2 tsp dried rosemary
- 2 tsp dried basil
- 1 tsp red pepper flakes
- In a food processor or high-powered blender (such as a Vitamix), blend all the ingredients until smooth.
- Serve with carrots, bell pepper slices, or whole wheat pita. Enjoy!