Roasted Red Pepper Hummus

Name: Roasted Red Pepper Hummus
Yield: Makes about 1 cup (8 oz/250 g); 6 Servings
Ingredients: low-sodium chickpeas, 1 can (15 oz/470 g), drained and rinsed; sea salt, ½ tsp; ground cumin, 1 tsp; roasted red bell pepper, 1, jarred or homemade, roughly chopped; tahini, 2 tsp; smoked paprika, ½ tsp; olive oil, 2 Tbsp; fresh lemon juice, from 1 lemon

Preparation info

Makes about 1 cup ;
6
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

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. Tahini, a purée of toasted sesame seeds, adds a subtle flavor, but if you don’t have any around, feel free to leave it out.

Ingredients

low-sodium chickpeas, 1 can (15 oz/470 g), drained and rinsed

Starter
Vegan
Gluten-free

Method

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.