Roasted Red Bell Pepper & Chipotle Hummus

Submitted by Melanie B.

"I know it sounds kind of strange the sweet red bell pepper and smoky chipotle in hummus...but man it is good!"

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 20

ingredients

• 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

directions

1. *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.
2. *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.
3. *Add remaining ingredients and blend until very smooth.
4. *If the mixture is dry, add a bit more water to smooth out.
5. *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.
6. *This is a great make-ahead party pleaser.

Reviews

[DailyInspiration]

This is a great hummus recipe. I didn't get quite enough chipotle sauce out of my peppers, but the hummus was plenty spicy for us. I did add a little more tahini sauce (our preference). This makes enough for a crowd and would be an excellent appetizer dish for a party. However, we are content to just eat it all ourselves as I love to snack on it during the day with some pita chips or organic blue corn tortilla chips.