Appetizers: Roasted Red Pepper Hummus

It's time to use that red pepper you roasted to make roasted red pepper hummus. It's no secret that The Galley Kitchen loves hummus, we've done the classic recipe and its edamame counterpart. Today we look to a colorful alternative and add a roasted red pepper. The pepper gives the hummus a slight kick, but not enough to turn off those adverse to some spice.

Prep time: 30 mins

Cook time: 5 mins

• 2 15.5 oz cans of chick peas (drained)
• 2 garlic cloves
• 1 teaspoon of lemon juice (the squeeze bottle kind or fresh, whatever)
• 3-4 tablespoons of olive oil (enough to cover 1/3 of the peas with oil)
• Salt to taste
• 1 medium roasted red pepper, sliced into quarters

1. Place the garlic and pepper in a food process and pulse until blended.
2. Add the chick peas, olive oil, lemon juice and salt. Pulse until all ingredients are mixed.