I love this recipe as part of a hors d’oeuvres spread. It has such a great flavor with the combination of the red beans and the Smoky Paprika Chipotle Seasoning. Serve with pita chips or crackers.
For this recipe you will need:
- 1 can (15 oz) red kidney beans, drained and rinsed
- 4 garlic cloves
- 1 Tbsp. lemon juice
- 2 Tsp. Victoria Taylor’s Smoky Paprika Chipotle Seasoning
- 2 Tbsp. grated parmesan cheese
- 2 oz. roasted red peppers, drained
- 1 Tbsp. olive oil
- salt and pepper to taste
Place all ingredients in a food processor and pulse until mixture is smooth and creamy.
For best results let the hummus sit in the refrigerator for 15-30 minutes before serving to let the flavors combine. Serve with pita triangles or small crackers.
Best,
Victoria
