Roasted Red Pepper Hummus
HB-3150 · Hand-built original
5 minGluten-freeDairy-freeEgg-freeHigh Fiber
Main ingredient: homemade
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 oz roasted red bell pepper, drained if jarred
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp minced garlic (about 3 cloves)
- 1/2 tsp ground cumin
- 1/2 tsp fine salt
- 4 tbsp olive oil, plus more to serve
- 2 to 3 tbsp cold water, as needed
- Chopped chives, paprika, and cracked black pepper, to garnish
Method
- Place the chickpeas, roasted red pepper, tahini, lemon juice, garlic, cumin, and salt in a food processor.
- Process for 1 minute, scraping down the sides once.
- With the motor running, drizzle in the olive oil and process for 1 to 2 minutes more, until smooth.
- Add cold water 1 tablespoon at a time and process until the hummus reaches your preferred creamy consistency.
- Taste and adjust salt and lemon juice.
- Spoon into a bowl, swirl the top, drizzle with a little olive oil, and garnish with chives, paprika, and cracked pepper. Serve with pita or vegetables.
Prep: 5 min · Cook: PT0S · Total: 5 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).