This roasted red pepper hummus is easy to make and packed with flavor – way tastier than any store-bought option. It’s super creamy and thick for the ultimate, crowd-pleasing dip.
Drain and rinse a can of chickpeas (or cook some). Add to a blender or food processor.
2 cups chickpeas
Add all other ingredients to your blender or food processor. It may help to crush or mince the garlic before adding it.
2 whole roasted red peppers, 1-2 cloves garlic, ¼ cup olive oil, ¼ cup tahini, 2 tablespoons lemon juice, 1 teaspoon salt, 1 teaspoon smoked paprika, ½ teaspoon ground cumin seed
Blend on high speed until smooth. You may need to add extra liquid to get it blending – add 1 tablespoon at a time until the hummus is smooth.
If blending, use the tamper. If using a food processor, scrape the edges down as you go to ensure everything is well mixed together.
Step 2: Garnish and Serve
Garnish with extra chopped roasted red peppers, extra paprika and/or parsley or cilantro.
Serve cold with crackers, pita bread, pita chips, veggies or whatever you like.
Notes
*I use store-bought, canned roasted red peppers; you can make your own if you like.**Can use sweet paprika instead.Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.