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Red Pepper Hummus with Hot Paprika

  • SERVINGS: 6 to 8

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.

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  1. Two 15-ounce cans chickpeas, drained
  2. 2 roasted red peppers from a jar, drained and coarsely chopped
  3. 3 tablespoons tahini
  4. 1 garlic clove
  5. 3/4 teaspoon cumin
  6. 2 1/2 tablespoons fresh lemon juice
  7. 1 tablespoon extra-virgin olive oil, plus more for drizzling
  8. Kosher salt
  9. Freshly ground pepper
  10. Hot paprika, for garnish
  11. Pita chips, for serving
  12. Endive spears, for serving
  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.