Roasted Red Pepper Hummus
Smooth and creamy, this Roasted Red Pepper Hummus is so good, so healthy and so full of flavor, you won't be buying it at the store anymore!
Ingredients
- 1 can (19 oz.) chickpeas, drained and rinsed
- 6 ounces jarred roasted red peppers, juice reserved + 1 tbsp. finely chopped for garnish Footnote
- 3 tbsp. freshly squeezed lemon juice tips & tricks
- 1 1/2 tbsp. tahini see Recipe
- 2 large cloves garlic, pressed
- 1/2 tsp. ground cumin
- 1/4 tsp. cayenne pepper, or to taste
- 1 pinch ground Himalayan pink salt
- 1 tsp. extra virgin olive oil tips & tricks
- 1 tbsp. fresh parsley, chopped tips & tricks
Directions
- In the bowl of a food processor with the blade attachment, combine chickpeas, 6 oz. roasted red peppers, lemon juice, tahini paste, garlic, cumin, cayenne, salt and oil.
- Pulse for about 60 seconds and then process until the mixture is smooth, 1 to 2 minutes. If the hummus is too thick or still has tiny bits of chickpeas, slowly add 1 to 3 tbsp. reserved roasted red pepper juice until desired consistency is reached.
- Transfer the hummus into a serving bowl and refrigerate for at least 1 hour.
- When ready to serve, finely chop 1 tbsp. roasted red peppers.
- Make a small well in the middle of the hummus and add chopped red peppers; sprinkle with chopped parsley.
- Serve with pita bread, pita chips, crackers, crostini, or crudités. Store the hummus in an airtight container and refrigerate up to one week.
Notes
Footnote: If your hummus is too thick, add 1 tsp. of the reserved juice from the roasted red pepper jar. Also if you prefer to roast them at home, click on this link... How to Roast & Peel Peppers