- 2
Ingredients
- 1/4 cup water
- 2 tablespoons lemon juice
- 1/4 cup tahini, stirred well
- 2 tablespoons extra-virgin olive oil
- 1 (15-ounce) can chickpeas, rinsed
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne
- 1/4 teaspoon smoked paprika
- 1/4 cup jarred roasted red peppers, rinsed, patted dry, and chopped
Preparation
Step 1
1. Combine water and lemon juice in bowl; set aside. Whisk tahini and oil together in second bowl.
2. Process chickpeas, garlic, salt, cumin, cayenne, and smoked paprika in food processor until coarsely ground, about 15 seconds, scraping down bowl as needed. With food processor running, slowly add water mixture until incorporated and process until smooth, about 1 minute. With food processor still running, slowly add tahini mixture until incorporated and process until creamy, about 15 seconds, scraping down bowl as needed. Add roasted red peppers and pulse until coarsely ground, 5 to 7 pulses.
3. Transfer hummus to serving bowl, cover with plastic wrap, and let sit until flavors meld, at least 30 minutes. (Hummus can be refrigerated for up to 5 days.) Serve.