Red Pepper Hummus with Hot Paprika

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

  • Total Time:
  • Servings: 6 to 8
KEY: Cocktail Party, Mediterranean, Appetizers/starters, Dips & Spreads, Basic/Easy, Fast, Make Ahead, No-Cook, Vegetarian, Web Exclusive, Snack

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Ingredients

  • 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
  • Kosher salt
  • Freshly ground pepper
  • Hot paprika, for garnish
  • Pita chips, for serving
  • Endive spears, for serving

How to make this recipe

  1. 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.

Contributed By Photo © Heather Chontos Published February 2013

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How to Make Cheese Crisps Like Richard Blais




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