Roasted Red Pepper and Chipotle Hummus

 

Ingredients:
1 can (15 ounces) chickpeas, drained
2 cloves garlic, smashed
1/4 cup coarsely chopped roasted red pepper
1 chipotle in adobo
1 1/2 teaspoons adobo sauce
1 tablespoon fresh lemon juice
1 teaspoon cumin
1/4 teaspoon smoked paprika
pinch of salt
2 tablespoons extra virgin olive oil, plus more for drizzling

Directions:
In a food processor, combine chickpeas, garlic, red pepper, chipotle, adobo sauce and lemon juice until a paste forms.
Scrape down bowl and add olive oil, cumin and paprika.
Puree until smooth.
Season with salt, to taste.
Transfer hummus to serving bowl and drizzle with a touch more olive oil.
Serve with pita bread or healthy snack crackers.
Makes about 2 cups 

*Note: This hummus can be stored up to five days in the refrigerator.