Roasted red pepper hummus

Name: Roasted red pepper hummus
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 4
Cuisine: en
Ingredients: 1 can (19 oz) chickpeas (about 2 cups), rinsed and drained; 1 large roasted red pepper, diced, skin and seeds removed; 2 tbsp Greek yogurt or sour cream; 2 tbsp lemon juice; 1 tsp ground cumin; salt and pepper to taste; 2 drops of Tabasco (optional); 2 tbsp fresh dill, minced; 1/4 cup cilantro, minced

Appetizer

4 servings

12 min

15 min

Very Easy

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Ingredients

Number of serving: 4

1 can (19 oz) chickpeas (about 2 cups), rinsed and drained

1 large roasted red pepper, diced, skin and seeds removed

2 tbsp Greek yogurt or sour cream

2 tbsp lemon juice

1 tsp ground cumin

salt and pepper to taste

2 drops of Tabasco (optional)

2 tbsp fresh dill, minced

1/4 cup cilantro, minced

Preparation

Puree the chickpeas, roasted pepper, yogurt, lemon juice, and cumin in a food processor or in a medium-sized bowl using an immersion blender.
Taste and adjust salt, pepper and lemon juice.
Add Tabasco at this point if using.
Stir in fresh herbs.
Variations:
Add 2 tbsp of olive oil, pouring it in slowly while the hummus purees.
Add up to 4 tbsp to achieve the consistency you like.
Add garlic, starting with 1 clove.
Taste before adding a second.
Much will depend on the size of the clove and your personal preferences.
If fresh garlic is too strong, add half a bulb of roasted garlic.

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