Red Pepper Hummus

Ingredients:

• 3 garlic cloves
• 1 Red Bell pepper
• 1/4 cup yogurt, plain, fat-free
• 1 tablespoon lemon juice, fresh
• 1 teaspoon olive oil (or cooking oil of choice)
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon black pepper
• 1 can (15 ounces) chickpeas, low-sodium, drained (garbanzo beans)

Instructions:

1. Remove the core of the red bell peppers and then place the red bell peppers on a lined sheet pan - skin side up. Broil for 5-10 minutes or until skin appears charred.
2. Add peppers to a resealable plastic bag, seal it, and then wait 10 to 15 minutes until cool enough to handle. (Or, add the peppers to a bowl and cover it with plastic wrap.)
3. Gently peel away the charred pepper skin and discard.
4. Put all ingredients, including roasted red peppers, into a food processor and blend until smooth.

Notes:

• Serve this hummus at room temperature so the roasted pepper flavor and spices are more pronounced; pull it from the fridge about 20–30 minutes before guests arrive.
• For an extra-smooth texture, blend the hummus longer and pause once or twice to scrape down the sides of the processor bowl so everything incorporates evenly.
• To make it party-ready, drizzle a little olive oil on top and sprinkle with extra paprika, then surround the bowl with pita chips, crackers, and colorful veggies like carrots and bell pepper strips.