Red Pepper Hummus with Hot Paprika

By cindyandmojo

Using jarred roasted red peppers makes this hummus super-easy and fast. A generous sprinkle of hot paprika and a drizzle of extra-virgin olive oil are all that are needed to dress it up.

Ingredients

• 2 can(s) (30 ounces) chickpeas, drained
• 2 jar(s) roasted red peppers, drained and coarsely chopped
• 3 tablespoon(s) tahini
• 1 clove(s) garlic
• 3/4 teaspoon(s) cumin
• 2.50 tablespoon(s) freshly squeezed lemon juice
• 1 tablespoon(s) extra-virgin olive oil
• Extra-virgin olive oil, for drizzling
• Kosher salt
• Freshly ground pepper
• Hot paprika, for garnish
• Pita chips, for serving
• Endive spears, for serving

Preparation

Step 1

In a food processor, combine the chickpeas with the red peppers, tahini, garlic, and cumin and puree to a chunky paste. Scrape down the side of the bowl. Add the lemon juice and the 1 tablespoon of olive oil and puree until smooth. Season with salt and pepper. Scrape the hummus into a bowl. Drizzle with olive oil and sprinkle hot paprika on top. Serve with pita chips and endive spears.

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