1 15 oz can organic chickpeas, drained
3 Tbs lemon juice
2 Tbs olive oil
1 tsp salt (use less if using non-organic chickpeas)
2 cloves garlic, minced
1 tsp Mediterranean herb seasoning (see note)
Combine all ingredients in a food processor and blend until smooth. Spoon into a bowl.
Sauteed Red Peppers:
1/2 red bell pepper, chopped
1 tsp olive oil
salt and ground black pepper, to taste
Place ingredients in a skillet and sauté until tender. Let cool.
Make a well in the center of the hummus. Pour about a teaspoon of olive oil in the center. Spoon the sauteed peppers into the well. Garnish with parsley if desired. Serve fresh or refrigerate.
If I don’t have Mediterranean herb seasoning, I simply add sprinkles of chili powder, onion powder, cumin, and dried parsley to taste.
2 thoughts on “Zesty Hummus with Sauteed Red Pepper”
Now this is some yummy hummus!
Thank you, Jay! :)