Roasted Pepper Hummus

Roasted Pepper Hummus

1 15.5 oz can chickpeas, drained
6 ounces roasted red bell peppers
1 jalapeno, seeded, diced
1 tablespoon chopped garlic
3 tablespoons chopped cilantro leaves
1 teaspoon paprika
3 tablespoons chopped onion
1 teaspoon freshly cracked black pepper
1 tablespoon dried crushed chipotle peppers
1/4 cup extra virgin olive oil
2 ounces roasted red bell pepper, diced

In a food processor using the blade attachment, put all ingredients in the bowl except the olive oil. Put the lid on the processor and drizzle olive slowly until mixture is pureed and smooth in texture. Let set up in refrigerator 1 hour before serving. Top with 2 ounces roasted red bell pepper and stir in just before serving. Serve with Pita Bread.

Recipe Adapted from: GuyFieri, Food Network