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–+ servings
roasted red pepper hummus

Roasted Red Pepper Greek Yogurt Hummus

Pair this hummus with a plate of cucumbers, and you have a festive red and green appetizer. I also love it with fresh pita and fresh vegetables.
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Prep Time 5 minutes
Servings: 6
Course: Appetizer
Ingredients Method Notes

Ingredients
  

  • 1 16-ounce can of chickpeas garbanzo beans, drained and rinsed
  • ¼ cup plain whole milk
  • Greek yogurt
  • 6 ounces fire roasted red peppers or plain roasted red peppers
  • 1 lemon juiced
  • 3 tablespoons tahini
  • 2 or 3 garlic cloves
  • 1 tablespoons extra virgin olive oil
  • Salt optional
  • Garnish: parsley, Kalamata olives, chopped roasted red peppers, sprinkle of paprika, olive oil

Method
 

  1. Put the all ingredients except the olive oil into a food processor. Blend the hummus for 30 seconds. Add the 1 tablespoon of olive oil and continue to blend until you reach the consistency you want. Test and adjust seasoning and add salt if you desire.
  2. Serve the hummus in a bowl and garnish with fresh parsley, olives, chopped roasted red peppers and olive oil. Serve with pita or vegetables.

Notes

  • You can adjust the olive oil by adding more to make the hummus thinner if you want.