Name: Red Pepper Hummus with Hot Paprika
Total time: 15 min
Yield: 6 to 8
Ingredients: 30 ounces chickpeas ((2 cans) drained); 2 roasted red peppers from a jar (drained and coarsely chopped); 3 tablespoons tahini; 1 clove garlic; ¾ teaspoon cumin; 2 ½ tablespoons lemon juice (freshly squeezed); 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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