Roasted red pepper hummus

Hello my fellow people today is June 26, 2014. Here's my blog for the day roasted red pepper hummus with olive oil no tahini. 

• 2 cans (each 15 oz.) chickpeas, drained and rinsed  
• 2 garlic cloves, minced 
• 1 red bell pepper, roasted, peeled, seeded and roughly chopped 
• 2 Tbs. fresh lemon juice 
• 1/4 cup olive oil  
• 2 teaspoons of oregano
• Kosher salt, to taste 
• Pita bread or pita chips for serving 

In a food processor, combine the chickpeas, garlic, bell pepper, lemon juice, olive oil and pulse until the mixture just comes together. With the processor running, slowly pour in more olive oil until right thickness. Season with salt. Serve with pita bread or pita chips for dipping. Makes about 3 cups. 

Happy reading, 

Devinne Kathleen