Quick-N-Creamy Hummus

Ingredients

• 9 oz peeled and cooked chickpeas, I prefer Melissa's Produce brand 
• 1 fire roasted red pepper, I use jarred from Trader Joe's
• 1/4 cup Tahini 
• 1/4 cup chilled water
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1 small Meyer lemon, juiced
• 2 whole wheat pitas, cut into wedges
• 16 oz. baby carrots

Directions

1. Rinse chickpeas well
2. Add chickpeas and roasted pepper to food processor
3. Puree for 1 minute
4. While the processor is going add salt, garlic powder and lemon juice through the top and puree another minute
5. Stop the processor and add tahini
6. Begin pureeing again
7. While the processor is going slowly pour the chilled water through the top
8. Puree for 4-5 minutes until creamy

Plate

1. Serve in a bowl topped with pine nuts and a drizzle of your favorite olive oil
2. Keep it simple with carrots and whole wheat pita wedges for dipping