Prep Time: 10 minutes
Ingredients:
- 1 can garbano beans/chickpeas (15 oz.), drained
- 3 tablespoons sun dried tomatoes in oil
- 2 tablespoons roasted garlic
- 2 teaspoons parsley
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
Preparation:
In a food processor, combine all ingredients and process until smooth and creamy. If too thick, add 1 tablespoon water until desired consistency.Serve immediately with hot pita bread, veggies, or pita chips. Store in an airtight container. Roasted red pepper hummus can be made up to two days in advance.
