Roasted Red Pepper Hummus
Ingredients
- • 3/4 cup chopped jarred roasted red peppers
- • 1 (15-ounce) can chickpeas
- • 1/4 cup fresh lemon juice- about 1 large lemon
- • 1/4 cup tahini
- • 1 small garlic clove- minced
- • 2 tablespoons extra virgin olive oil- plus more for serving
- • 1/2 teaspoon ground cumin
- • Pinch cayenne pepper (optional)
- • 2 to 3 tablespoons water
- • Salt to taste
Directions
- 1
In a food processor combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 more seconds
- 2
Add the olive oil- minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice
- 3
Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended
- 4
Open, drain, and rinse the chickpeas
- 5
Add half of the chickpeas to the food processor and process for 1 minute
- 6
Scrape sides and bottom of the bowl. then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes
- 7
Add the roasted peppers (save some to top) and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on slowly add 1 to 3 tablespoons of water until you are happy with the consistency
- 8
Add salt if needed
- 9
Finely chop the reserved peppers. Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers. Store homemade hummus in an airtight container and refrigerate up to one week.