Name: Roasted Red Pepper Chipotle Hummus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 – 3 cloves garlic, peeled; 1 cup chopped, fresh or frozen red bell pepper; 2 Tablespoons extra virgin olive oil; 1 can chickpeas; 2 Tablespoons tahini (sesame seed paste); 2 Tablespoons lemon juice; Salt, to taste; 1/4 – 1 teaspoon chipotle powder (more or less to taste)

Ingredients

Scale

2 – 3 cloves garlic, peeled
1 cup chopped, fresh or frozen red bell pepper
2 Tablespoons extra virgin olive oil
1 can chickpeas
2 Tablespoons tahini (sesame seed paste)
2 Tablespoons lemon juice
Salt, to taste
1/4 – 1 teaspoon chipotle powder (more or less to taste)

Instructions

Preheat oven to 400 F. In a small mixing bowl, toss the whole cloves of garlic with the bell pepper in olive oil until all the pieces are coated. Pour the mixture out onto a rimmed baking sheet and bake for 10 – 15 minutes or until the red pepper and garlic are soft.
Drain the liquid from the chickpeas into a small bowl or cup. Put the chickpeas, bell pepper, garlic, tahini and lemon juice in a handi chopper or food processor and add 2 Tablespoons of the reserved liquid from the chickpeas.
Blend until smooth, adding additional liquid if needed to get the hummus to the desired consistency. Add just a tish of salt and some of the chipotle powder, blend some more, then adjust the salt and chipotle to your liking.
Serve with a little extra drizzle of olive oil on top and a light dusting of chipotle powder, with some toasted pita bread, pita chips, and/or veggies on the side. Or use as a spread for sandwiches or wraps.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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