Serves 3
10 min
Roasted Red Pepper Hummus
Recipe GLPRb5ce031deacf7a
This vibrant roasted red pepper hummus is a creamy, garlicky dip that blends chickpeas with sweet roasted peppers and tahini for a smooth, savory spread. Perfect as an appetizer, snack, or alongside vegetables and pita bread.
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Ingredients
2 (14-ounce) cans chickpeas, rinsed well and drained
1 cup roasted red peppers, rinsed and patted dry
½ cup tahini
¼ cup extra-virgin olive oil
1 clove garlic, minced
3 tablespoons lemon juice
1 teaspoon salt
pinch Pinch of cayenne pepper
Minced fresh parsley, for garnish
Directions
In a small bowl, whisk together the tahini and olive oil until well combined. Set this mixture aside.
Add the drained chickpeas, roasted red peppers, minced garlic, salt, and cayenne pepper to a food processor. Process for about 15 seconds until the mixture is mostly ground, pausing to scrape down the sides of the bowl as needed.
With the food processor running, slowly pour in the lemon juice and process for 1 minute until well incorporated.
Scrape down the sides of the bowl again. With the machine running, add the tahini-olive oil mixture and continue processing until the hummus reaches a smooth, creamy consistency, about 15 seconds. Scrape the bowl once more if needed to ensure even blending.
Transfer the hummus to a serving bowl and garnish with fresh minced parsley. Serve immediately with vegetables, pita bread, or your favorite accompaniments.
To store, transfer the hummus to an airtight container or cover a bowl with plastic wrap and refrigerate for up to 3 days.
