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
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.
The hummus can be refrigerated for up to 5 days.