Roasted Red Pepper and Chipotle Hummus

Ingredients

• 2 cans (15 Oz. Size) Chickpeas, Drained (Liquid Reserved) And Rinsed
• 2 Tablespoons Tahini Paste
• 4 Tablespoons Freshly Squeezed Lemon Juice
• 2 cloves Garlic, Smashed And Peeled
• 1-½ teaspoon Salt, More Or Less To Taste
• 6 ounces, fluid Roasted Red Peppers (half Of A 12 Oz. Jar), Chopped
• 1 teaspoon Adobo Sauce (from A Can Of Chipotle Peppers In Adobo Sauce)
• 1 whole Chipotle Pepper (from A Can Of Chipotle Peppers In Adobo Sauce)
• Olive Oil And Paprika, For Garnish

Preparation Instructions

First, peel the chickpeas by gently squeezing the skins off (this part is optional if you’re in a hurry, but it makes the hummus extra smooth). Put the chickpeas, tahini paste, and lemon juice into a food processor and pulse until combined. Scrape down the sides of the food processor bowl when needed.

Next, add the garlic, salt, roasted red peppers, adobo sauce, and chipotle pepper. Blend until everything is combined. Slowly add the reserved liquid from the chickpeas until the hummus is your desired consistency. If you like really smooth and silky hummus, add more of the liquid. Drizzle some olive oil on top and sprinkle with a bit of paprika. Serve with pita bread or veggies, and enjoy!

Adapted from Cook Like a Champion.