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.
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
Instructions
- 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.
- 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.
Tried this recipe?Let us know how it was!