Description
Bright, smoky, and silky roasted red pepper hummus elevates ordinary snacks into something memorable.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed (reserve a few tablespoons of liquid)
- 1 roasted red pepper (about 3–4 oz), from a jar or homemade
- 2 tablespoons tahini (sesame paste)
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 2 cloves garlic, minced
- 1 lemon, juiced (about 2 tablespoons)
- Salt, to taste (start with 1/2 teaspoon)
- Water or reserved chickpea liquid, as needed to thin
- Pita bread, vegetable sticks, or crackers for serving
Instructions
- Drain and rinse the chickpeas. Optionally, peel a few for an extra-silky texture.
- Place chickpeas and tahini in a food processor. Pulse until the mixture becomes thick and creamy, scraping down the bowl once.
- Add the roasted red pepper, olive oil, minced garlic, and lemon juice. Pulse to combine.
- Blend continuously until smooth, stopping to scrape the sides. Add water or reserved chickpea liquid 1 tablespoon at a time to reach your preferred consistency.
- Taste and add salt or more lemon as needed. Adjust to balance flavors.
- Transfer to a serving bowl, drizzle with olive oil, and garnish as desired. Serve with pita or veggies.
Notes
For a nut-free option, omit tahini only if there is a sesame allergy. Jarred roasted peppers save time; to roast your own, char under the broiler or on a gas flame.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean