Name: Red Pepper Hummus with Hot Paprika
Total time: 15 min
Yield: 6 to 8
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

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.

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Red Pepper Hummus with Hot Paprika

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