Description
This 10-minute roasted red pepper hummus recipe is a creamy and smokey Middle Eastern dip that’s perfect with pita chips.
Ingredients
Scale
- 28oz. canned of low sodium chickpeas, rinsed and drained
- 1/2 cup tahini
- 3–4 tablespoons lemon juice
- 3 tablespoons olive oil
- 3Â garlic cloves
- 1 teaspoon cumin
- 1/2 teaspoon salt (or more to taste)
- 1–2 tablespoons of water
- 1/3 cup roasted red peppers
Instructions
- Place chickpeas on a paper towel and dry off. Using another paper towel gently rub the chickpeas to help the skin fall over. I recommend removing the skin from at least half of the chickpeas to help with a creamy texture. It’s tedious but worth it.
- To a food processor add chickpeas, tahini, lemon juice, olive oil, garlic cloves, cumin, salt and roasted red pepper. Blend for 2-3 minutes until the hummus is nice and creamy. Adjust the consistency to taste with water.Â
