Vickys Red Pepper Hummus, Tahini-Free, Gluten, Dairy, Egg & Soy-Free

• 400 grams can chickpeas, drained but juice reserved
• 1 roasted red bell pepper, quartered
• 1 medium avocado, peeled, pitted and diced
• 2 tsp tomato puree / paste
• 1/2 tbsp olive oil
• 1 tsp harissa paste, recipe on my profile (vic20adamant)
• 1/2 tbsp lemon juice
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 salt and freshly ground black pepper to taste

1. Put the chickpeas, pepper and avocado in a blender and puree smooth adding the reserved chickpea liquid slowly to help the mixture along, just a small amount will do
2. Stir in the tomato puree, harissa paste, lemon juice, paprika, garlic, onion powder, oil and then add several twists of freshly ground pepper and salt to taste
3. Garnish with some fresh coriander to serve with crackers, crisps/chips, a dip for raw vegetables or as a sandwich base spread!

chickpeas, red bell pepper, avocado, tomato puree paste, olive oil, profile, lemon juice, paprika, garlic, onion, salt

Taken from cookpad.com/us/recipes/364031-vickys-red-pepper-hummus-tahini-free-gluten-dairy-egg-soy-free (may not work)