Yield
6 servings
Time
10 minutes
Flavorful roasted red peppers are blended with a classic hummus base of chickpeas, tahini, garlic, and lemon to create this creamy and addictive spread and dip.
‣ 15 ounce chickpeas, (1 can) rinsed and drained ‣ 3/4 cup roasted red peppers, roughly 6 peppers for a 12 ounce jar ‣ 2 tablespoon olive oil, plus more for drizzled garnish (optional) ‣ 2 tablespoon lemon juice, or to taste ‣ 1 1/2 tablespoon tahini paste ‣ 1 1/2 teaspoon fresh garlic, minced ‣ 1 teaspoon paprika, plus more for garnish (optional) ‣ 1/8 teaspoon ground cumin ‣ 1 pinch salt, to taste ‣ 1 pinch black pepper, to taste ‣ 1 tablespoon water, optional, for consistency ‣ bread, crackers, or vegetables, for dipping
1
Add the following ingredients to a food processor (you can also use an immersion blender + large bowl): chickpeas, roasted red peppers, olive oil, lemon juice, tahini, garlic, paprika, cumin, salt, and pepper.
2
Blend for a few minutes until the mixture is nice and smooth.