Roasted Red Pepper Hummus

banner

Preparation info

  • Makes about 1 cup ;

    6

    Servings
    • Difficulty

      Easy

Appears in

Healthy in a Hurry

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
  • roasted red bell pepper, 1, jarred or homemade, roughly chopped
  • olive oil, 2 Tbsp
  • tahini, 2 tsp
  • ground cumin, 1 tsp
  • smoked paprika, ½ tsp
  • sea salt, ½ tsp
  • fresh lemon juice, from 1 lemon

    Method

    1. In a blender or food processor, whirl chickpeas, bell pepper, olive oil, tahini, cumin, paprika, salt, and lemon juice until smooth.
    2. Serve right away, or transfer dip to an airtight container and refrigerate for up to 3 days.