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Roasted Red Pepper Hummus

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Ingredients
  

  • 16 oz dried chickpeas you can use 2 cups of canned chickpeas instead and skip to step 4
  • 1/2 tablespoon Tahini
  • Juice of 1/2 a lemon
  • 1 garlic clove minced
  • 1/2 container of Mezzetta's Roasted Red Peppers drained
  • 3 tablespoons olive oil
  • Himalayan Sea Salt
  • 6-8 cups water

Method
 

  1. In a crockpot place 6-8 cups of water and the 16oz package of dried chickpeas.
  2. Cook on low for 8 hours.
  3. Drain and rinse beans.
  4. Place 2 cups of cooked chickpeas in a food processor and place the remaining chick peas into a container for later use.
  5. Mince garlic and add to food processor.
  6. Add juice of 1/2 a lemon, 3 tablespoons olive oil and 1/2 tablespoon tahini to food processor.
  7. Pulse until smooth.
  8. Next add Mezzetta's Roasted Red Peppers and pulse until smooth.
  9. Add Himalayan sea salt to taste (I use 3 cracks from my grinder)