Roasted red pepper lends a sweet, smoky note and warm color to this classic chickpea dip, which is also delicious as a spread on sandwiches and wraps.
Roasted Red Pepper Hummus
- 1 can (15 oz./470 g) chickpeas, drained and rinsed
- 1 roasted red bell pepper, jarred or homemade, roughly chopped
- 2 Tbs. olive oil
- 2 tsp. tahini
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika
- 1/2 tsp. sea salt
- Juice of 1 lemon
1. In a blender or food processor, process the chickpeas, bell pepper, olive oil, tahini, cumin, paprika, salt and lemon juice until very smooth.
2. Serve immediately, or transfer the dip to an airtight container and refrigerate for up to 3 days. Makes about 1 cup (8 oz./250 g); serves 6.