Using jarred roasted red peppers makes this hummus super-easy and fast. A generous sprinkle of hot paprika and a drizzle of extra-virgin olive oil are all that are needed to dress it up.
Slideshow:Great Party Dips
Two 15-ounce cans chickpeas, drained
2 roasted red peppers from a jar, drained and coarsely chopped
3 tablespoons tahini
1 garlic clove
3/4 teaspoon cumin
2 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil, plus more for drizzling
Freshly ground pepper
Hot paprika, for garnish
Pita chips, for serving
Endive spears, for serving
How to Make It
In a food processor, combine the chickpeas with the red peppers, tahini, garlic and cumin and puree to a chunky paste. Scrape down the side of the bowl. Add the lemon juice and the 1 tablespoon of olive oil and puree until smooth. Season with salt and pepper. Scrape the hummus into a bowl. Drizzle with olive oil and sprinkle hot paprika on top. Serve with pita chips and endive spears.
The hummus can be refrigerated for up to 5 days.
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