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Roasted Red Pepper Hummus
- Makes about 1 cup ;
6
Servings - Difficulty
Easy
By Karen Ansel and Charity Ferreira
Published 2012
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
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.
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