It’s Pepper Season! As summer progresses colorful bell peppers are now grown in the US and are more reasonably priced. Serve this tangy Roasted Red Bell Pepper Hummus recipe with toasted pita bread or on your favorite veggie burger. It is sure to become a new favorite topping.
Roasted Red Bell Pepper Hummus
- 16 ounces chickpeas, cooked or canned with BPA-Free lining
- 6 ounces roasted red bell peppers
- 1 jalapeño, seeded, diced
- 1 tablespoon chopped garlic
- 3 tablespoons chopped cilantro leaves
- 1-teaspoon paprika
- 3 tablespoons chopped onion
- 1 teaspoon freshly cracked black pepper
- 1-tablespoon chipotle pepper in adobo
- 1/4-cup extra-virgin olive oil
Mix all ingredients, except olive oil, in food processor until pureed. Slowly add olive oil to finish. Let stand for 1 hour prior to serving. 
