Roasted Red Bell Pepper & Chipotle Hummus Recipe #379802
I know it sounds kind of strange the sweet red bell pepper and smoky chipotle in hummus...but man it is good!
by Melanie B.
40 min | 30 min prep
SERVES 20
- 2 (15 ounce) cans garbanzo beans
- 3 tablespoons tahini paste (well mixed)
- 1/3 cup olive oil
- 1/4 cup water
- 1/3 cup lime juice, freshly squeezed
- 2 tablespoons chipotle hot sauce (canned)
- 1 chipotle pepper (canned)
- 2 roasted red peppers, seeded & skinned
- salt, to taste
- pepper, to taste
- *Rinse and Drain Garbanzo Beans. Rub skins off beans with fingers and discard. This is very tedious, and you do not HAVE to do it, but I found that it helps in making my hummus very smooth and creamy.
- *Place Garbanzo Beans in salted water, in a pot over high heat. Bring to a boil for 10-15 minutes. Drain and place in Food Processor. Cool for 15 minutes.
- *Add remaining ingredients and blend until very smooth.
- *If the mixture is dry, add a bit more water to smooth out.
- *Serve the Hummus with soft Pita Bread or Pita Chips. I LOVE it when still warm, but it will last for several days in the refrigerator.
- *This is a great make-ahead party pleaser.
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5 stars