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Roasted Red Pepper Hummus

Trying to limit my sodium intake (thanks to a medication I am on), I tried this hummus recipe but nixed the salt. I must say, considering there is very little sodium (the tahini has a bit in it), this is tasty and very filling!

1 box ┬ádrained, sodium-free cooked chickpeas (app. 1.5 C)

2 roasted red bell peppers, skinned, seeded, and coarsely chopped

1/2 teaspoon minced garlic

(1/4 teaspoon salt - optional)

1/4 cup tahini

1 tablespoon water

4 to 6 tablespoons lemon juice, to taste

1 tablespoons extra-virgin olive oil

1/8 teaspoon ground cumin

1/16 teaspoon ground black pepper

(1 tablespoon chopped parsley leaves - optional)

(1/4 teaspoon sweet paprika - optional)

In the bowl of a food processor, place the chickpeas and red bell pepper. On a cutting board, mash the garlic cloves with the side of a knife, then add this to the processor along with the tahini, water, 4 tablespoons of the lemon juice, 1 tablespoon of the olive oil, cumin, and pepper and process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Sprinkle the top with the parsley, and paprika. Serve at room temperature, with pita chips for dipping.

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