Prep Time: 10 minutes
Total Time: 10 minutes
- 1 can of chickpeas/garbanzo beans (15 oz)
- 1/3 cup tahini
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 1/2 cup -3/4 cup roasted red peppers (depending on taste)
Garnish with parsley. Serve warm with hot pita bread or toasted pita chips.
Roasted red pepper hummus can be made up to two days in advance and stored in an airtight container in the refrigerator. Heat up in microwave or on stovetop to serve.