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 

Justin Chapple
February 2013

Gallery

© Heather Chontos

Recipe Summary

total:
15 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Make Ahead

The hummus can be refrigerated for up to 5 days.