Description
A creamy blend of chickpeas and roasted red peppers with a hint of garlic and lemon, perfect for dipping.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 jar roasted red peppers
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon cumin
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the chickpeas: If using dried chickpeas, soak them overnight in water. Cook them until soft the next day. If using canned chickpeas, drain and rinse them.
- Roast the peppers: Roast whole red peppers at 450°F until the skins are charred. Steam in a bag for ten minutes, then peel and deseed.
- Blend the ingredients: Combine chickpeas, roasted red peppers, tahini, garlic, lemon juice, and cumin in a food processor. Drizzle in olive oil while blending until smooth.
- Season: Taste your hummus and add salt, pepper, or more lemon juice as needed.
- Serve: Transfer to a serving bowl, drizzle with olive oil, sprinkle with paprika, and serve with fresh pita and veggies.
Notes
For a smoother texture, consider peeling the chickpeas before blending.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: hummus, roasted red pepper, vegan dip, Mediterranean appetizer, healthy snack