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. The heart-healthy dip scores even more nutritional bonus points with the addition of bell pepper and ground sesame seeds.
Roasted Red Pepper Hummus
1 can (15 oz./470 g.) low-sodium 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
Fresh lemon juice from 1 lemon
In a blender or food processor, whirl chickpeas, bell pepper, olive oil, tahini, cumin, paprika, salt and lemon juice until smooth.
Serve right away, or transfer dip to an airtight container and refrigerate for up to 3 days. Makes about 1 cup (8 oz./250 g.); serves 6.
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