Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

1 (15 oz.) can chickpeas, rinsed and drained

2 garlic cloves, chopped

1/2 c. roasted red bell pepper, drained and chopped

1/3 c. tahini

1/4 c. fresh lemon juice

3/4 t. salt

1/4 t. ground cumin

1/4 t. ground coriander

1/4 t. ground red pepper

2 T. olive oil

1 T. chopped fresh cilantro

Rinse and drain chickpeas and place in food processor.

Chop garlic.

Add to the food processor.

Next, chop 1/2 cup of roasted red bell peppers and add to the processor.

Measure 1/3 c. of Tahini and add to the processor.

Tahini is a puree of sesame seeds that has a light nut-like flavor, sort of like peanut butter. (But don't exchange the two!)

Squeeze 1/4 c. of lemon juice into the processor. (about 2 lemons)

Add 3/4 t. salt, 1/4 t. each of ground cumin, ground coriander, and ground red pepper.

Pulse and blend until the hummus is smooth.

Scrape down the side with a spatula.

Turn the processor "On" and while running, pour 2 T. olive oil through the food chute. Slow and steady stream until the hummus is smooth.

Chop 1 T. of fresh cilantro.

Stir into hummus.

Cover with plastic wrap and chill in the fridge for 1 hour.

Garnish with a sprig of cilantro and enjoy with homemade tortilla chips or celery.

Garlic & Herb Tortilla Chips

These are SO easy and SO good!

Preheat oven to 400 degrees.

Cut tortilla shells into strips... or chips. (I used flavored tortilla's "Garlic and Herb")

Place on baking sheet, spray lightly with olive oil cooking spray, & sprinkle with salt.

Bake for 5 minutes, until lightly golden .