Description
A creamy, flavorful roasted red pepper hummus made with chickpeas, tahini, garlic, and lemon juice. This easy dip is perfect for snacking, sandwiches, or party platters.
Ingredients
- 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1/3 cup tahini (well-stirred)
- 1/4 cup fresh lemon juice (1 to 2 lemons)
- 1 garlic clove, minced
- 2 tablespoons olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 cup roasted red peppers, chopped
- 1 to 2 tablespoons water, as needed for consistency
- Optional: dash of smoked paprika for garnish
Instructions
- Combine tahini and lemon juice in a food processor and process for 1 minute until creamy.
- Add the minced garlic, olive oil, cumin, and salt. Process for 30 seconds, scrape the sides, then process another 30 seconds.
- Add half of the chickpeas and blend for 1 minute. Scrape sides and add the rest, blending until thick and smooth.
- Add roasted red peppers and blend until smooth and creamy. Add 1 to 2 tablespoons of water to reach desired consistency.
- Taste and adjust seasonings as needed. Serve with a drizzle of olive oil and a dash of smoked paprika if desired.
Notes
- For a smoother hummus, peel the chickpeas before blending.
- Adjust the garlic and lemon to taste for a more or less pungent flavor.
- Store in an airtight container in the fridge for up to one week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blended
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/6 of recipe (approx. 1/4 cup)
- Calories: 170
- Sugar: 1g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
