Roasted Red Pepper Hummus

This brightly colored hummus has a slight sweetness and lots of rich flavor.

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  • Servings: Makes 2 1/2 cups

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  • One 14-ounce can chickpeas, drained and rinsed (about 2 cups)
  • 2 1/2 whole roasted red peppers, divided
  • 1/2 cup plus 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice (from about 1/2 a lemon)
  • 1 clove of garlic
  • 3/4 teaspoon sea salt, or to taste
  • 1/8 teaspoon smoked paprika
  • 2 to 4 tablespoons water

How to make this recipe

  1. Add the chickpeas, 2 whole roasted red peppers and all the remaining ingredients except the water to a food processor or high-powered blender. Pulse until everything is combined and then add water, 1 tablespoon at a time, until the hummus is a smooth, thick and spreadable consistency. Taste and add more salt if necessary. Thinly slice the remaining half a roasted red pepper and use as a garnish.

Make Ahead

Hummus can be made up to 3 days in advance and stored in a covered container in your fridge or frozen for up to 1 month.

Serve With

Crackers, bread, or veggies.

Contributed By Photo © Kristen Stevens Published November 2014

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