Double Red Pepper Hummus

This is a super simple recipe that packs a BIG flavor punch!

Double Red Pepper Hummus

This hummus combines two types of red peppers. The first if roasted red peppers. Now, you can buy these in a jar already roasted, or you can do it yourself! It's really easy and you can do a lot at once and freeze the rest for other recipies.

The second red pepper in here is a chipotle pepper in adobo sauce. Here is what can looks like.

I choose to only use one large pepper and make the hummus, and then try it before adding more. I didn't want it knock me over, but I did want it to have a little kick. One pepper was perfect!

Also, I don't want to brag or anything, but Hunter Hann said it was the best hummus I've ever made. {I think he has food amnesia. Especially when he's hungry.}

Double Red Pepper Hummus
1 can chick peas, juice drained into a bowl
1/2 C chopped roasted red peppers
1 large chipotle pepper in adobo sauce
Juice from 1 lemon
1/4 - 1/2 tsp salt
2 garlic cloves, smashed
2 T tahini paste
1 T olive oil
About 1/3 C juice from chick pea can

In the food processor, add chick peas, roasted red peppers, chipotle pepper, lemon juice, salt, garlic, and tahini. Give it a few pulses, then give it a whirl while streaming in the olive oil. Add as much chick pea juice back in as needed. Use spatula to scrape down the sides and buzz until desired texture.

I like to use less oil in my hummus so it cuts down on the fat and calories. If this recipe seems a bit daring for you, try my classic hummus!

I always was good at math! :)

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