Active Time
N/A
Total Time
15 MIN
Yield
Serves : 6 to 8

How to Make It

Step

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.

Make Ahead

The hummus can be refrigerated for up to 5 days.

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