Smokey Pimiento Hummus
1 (4-oz.) jar diced Dromedary® pimientos, drained and rinsed
6 tablespoon extra-virgin olive oil, divided
2 (16-oz.) cans chickpeas, drained and rinsed
1/2 cup tahini
1/4 cup fresh lemon juice
2 tablespoon fresh oregano leaves
1 large garlic clove
1 teaspoon salt
1 ½ teaspoon smoked paprika
Cucumber spears or crackers
Reserve 2 tablespoons pimientos. Process remaining pimientos, 4 tablespoons oil, chickpeas, and next 6 ingredients in a food processor or blender until very smooth, stopping to scrape sides. Chill until ready to serve.
To serve, spoon mixture into a shallow bowl; top with remaining 2 tablespoons oil and reserved pimientos. Serve with cucumber spears or crackers. Garnish with o
regano leaves, if desired.
Makes 8 servings
Active: 15 min.
Total: 15 min.
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