Description
This Creamy Roasted Red Pepper Hummus is smooth, flavourful, and incredibly easy to make. The roasted red pepper adds a touch of sweetness while the garlic, cumin, and lemon juice bring everything together into a fresh, vibrant dip that’s just as good with vegetables as it is spread on sandwiches or wraps.
Ingredients
Scale
- 1 can (540 ml) chickpeas, drained and rinsed
- 1 large roasted red pepper, drained if using bottled
- 2 tbsp lemon juice, plus more to taste
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1/2 tsp salt, or to taste
- 1 tbsp tahini (sesame seed paste), optional
- 1 tbsp water
- 1 tbsp extra virgin olive oil
- 1 tsp paprika, plus extra for garnish if desired
Instructions
- Drain and rinse the 1 (540 ml) can of chickpeas thoroughly and allow them to drain well.
- Add the 1 large roasted red pepper, 1 can chickpeas, 2 tbsp lemon juice, 2 crushed garlic cloves, 1 tsp ground cumin, 1/2 tsp salt, 1 tbsp tahini, 1 tbsp water, 1 tbsp extra virgin olive oil, and 1 tsp paprika to a food processor.
- Blend until the mixture becomes smooth and creamy, stopping to scrape down the sides as needed.
- Taste and adjust with additional lemon juice, salt, garlic, or ground cumin according to your preference.
- If you’d like a thinner consistency, blend in an extra tablespoon of water at a time until you reach your desired texture.
- Transfer to a serving bowl and garnish with a drizzle of olive oil and a light sprinkle of paprika if desired.
- Serve immediately or chill until ready to enjoy.
Notes
Created, prepared, tried, and tested by Preshana
