Culinary Caravan's June Recipe of the Month
Roasted Red Pepper Hummus
| one 19 oz | can chickpeas, drained, reserve liquid |
| 2 | whole roasted red peppers |
| 2 | cloves finely minced garlic |
| 1/4 cup | tahini |
| 1/2 tsp. | cayenne |
| 1/2 tsp. | ground coriander |
| 1/2 tsp. | salt and pepper |
| 1/4 cup | fresh lemon juice Zest of one lemon |
| 2 tbsp. | extra virgin olive oil |
| 2 tbsp. | reserved chickpea liquid, if required |
Combine in a food processor and pulse until a smooth consistency is achieved. You may need to add a few more teaspoons full of water.
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