Red Pepper Hummus
- 3 red bell peppers, seeded
- 1 can chickpeas, cooked
¼ lemon, juiced
⅓ C tahini paste
- 2 cloves garlic, minced
- 3 T olive oil
- Pinch of salt and pepper
Roast off peppers in oven for 5 minutes at 450°F.
- Add all ingredients to the jar except the olive oil.
Using the plunger lid, set to "Nuts" and blend for 2 minutes. Remove plunger cap and add oil in slowly while blending.
- Once finished, open the lid and scrape hummus out into a serving dish.
- Serve with warm pita bread or vegetables.