Pepperoni Pizza Hummus
3 cans (15 oz.) Kroger or Simple Truth chickpeas, rinsed and drained, reserving 1 cup liquid
1 can (6 oz.) tomato paste
¼ cup packed julienne sun-dried tomatoes (jarred, packed in oil)
½ cup grated Parmesan cheese
3 tablespoons olive oil
¼ cup red wine vinegar
1 teaspoon each dried Italian seasoning, basil and oregano
1 teaspoon each garlic powder and onion powder
¾ teaspoon salt
½ to ¾ cup Kroger Mini Pepperoni Slices
Chopped Italian parsley, crushed red pepper and mini pepperoni slices, optional garnish
Place all ingredients except pepperoni slices and garnishes in a large food processor bowl. Add ¾ cup reserved chickpea liquid. Process until thoroughly combined and blended, stopping and stirring occasionally. Add a tablespoon more reserved chickpea liquid (or olive oil) if you want a thinner hummus. Stir in mini pepperoni pieces with spoon. Refrigerate hummus until serving time. Let hummus sit out for about 30 minutes before enjoying. Garnish if desired before serving with crackers, pita wedges, pita chips, bread cubes and/or fresh cut-up vegetables.
Makes about 6 cups hummus.
Recipe created by culinary dietitian Kim Galeaz, RDN CD