Hummus with Roasted Red PepperPrep Time: 20 minutes
Total Time: 20 minutes
- 1 19 oz (540 ml) can chickpeas, drained (reserve 4 tbsp juice)
- 3 garlic cloves, minced
- 1/2 roasted red pepper
- 3 tablespoon lemon juice
- 2 tablespoon sesame paste (tahini)
- 1 tablespoon olive oil or sesame oil
- 1 teaspoon coarse salt
- Aleppo pepper to taste
- 1 – 2 teaspoon spearmint, dried
Put chickpeas, roasted red pepper, garlic, salt and half the lemon juice into blender or food processor and blend briefly. As the paste thickens add more lemon juice, olive oil and the reserved water as required for consistency.
Spoon into a dish. Pour a little olive oil over top and sprinkle with Aleppo pepper. Serve with pita bread.