Roasted Red Pepper Hummus

by Vicki Brunsvold, Tastemaker in Residence

photo by Vicki Brunsvold

Ingredients 

1 roasted red pepper, quartered and drained

1 15oz can garbanzo beans, rinsed and drained

1 clove garlic, chopped

1/4 cup tahini

2 Tbsp fresh lemon juice

1 tsp smoked paprika

1/4 tsp ground cumin

kosher salt and pepper to taste

1 Tbsp olive oil, more if needed

fresh dill and crackers for serving

Instructions

1. Puree in food processor the first seven ingredients until smooth.

2. With the processor going, slowly pour in olive oil.  Check consistency and add more if desired.

3. Enjoy with fresh vegetables  - OR - transfer mixture to small resealable plastic bag and snip off a tiny corner.

4. Pipe onto crackers in carrot shapes and top with small sprigs of dill.