Roasted Red Pepper Hummus

Recipe Slightly Adapted From: http://ohsheglows.com/2011/09/09/ultra-creamy-red-pepper-hummus-how-to-roast-peppers/

I have made this hummus a few times and it is delicious! I have a couple more hummus recipes to try so if they are successful I will eventually post those recipes too. 

Ingredients:

• 1 garlic clove
• One 14-ounce/400ml can chickpeas (about 1 1/2 cups cooked)
• 3/4 cup roasted red peppers (You can roast your own and peel the skins off - details in the original recipe linked above - or buy a jar of roasted red peppers at the store.)
• 1 1/2 - 3 tsp. diced pimientos, optional (my addition)
• 1/4 cup tahini
• 2 - 5 tablespoons freshly squeezed lemon juice, or to taste - I use 3 Tbsp.
• 2 tablespoons reserved chickpea brine (or water)
• 1 teaspoon fine sea salt, or to taste
• 1/8 to 1/4 teaspoon cayenne pepper, to taste
• Extra virgin olive oil, for drizzling, optional
• Smoked paprika, for garnish

Directions:

1. Open the can of chickpeas and spoon off 2 tablespoons of the brine (liquid). Reserve this for the recipe. Now, drain the rest of the can and rinse the chickpeas well.
2. Add the garlic clove into a food processor and process until finely chopped.
3. Add the drained chickpeas, roasted red peppers, tahini, lemon juice, and reserved chickpea brine into the food processor. Process until the hummus is silky smooth. Scrape down as necessary.
4. Now add in salt and cayenne, to taste, and process again until combined.
5. Scoop into a bowl and drizzle with olive oil and garnish with paprika. This hummus will last about 4-5 days in the fridge in a sealed container.

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