Roasted Red Pepper Hummus


3 cups drained cooked chickpeas
1 roasted red bell pepper, skinned, seeded, and coarsely chopped ( or about about 1/2 cup if using jarred)
1-2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 cup tahini
2 tablespoons water
juice of one lemon, to taste
3-4 tablespoons extra-virgin olive oil
1/4 teaspoon ground cumin
1/8 teaspoon ground black pepper
1 tablespoon chopped parsley leaves
1/4 teaspoon sweet paprika

In the bowl of a food processor, place the chickpeas and red bell pepper. On a cutting board, mince the garlic cloves, then add this to the processor along with the salt, crushed red pepper, tahini, water, lemon juice, 3 tablespoons of the olive oil, cumin, and pepper and process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Drizzle with the remaining olive oil and sprinkle the top with the parsley, and paprika. Serve with whole wheat pita or fresh veggies for dipping.

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