Roasted Red Pepper Hummus

By KDHarmon

Ingredients

• 2 cans (each 15 oz.) chickpeas, drained and rinsed
• 2 garlic cloves, minced
• 1 red bell pepper, roasted, peeled, seeded and roughly chopped
• 2 Tbs. fresh lemon juice
• 1/4 cup tahini
• 1 tsp. smoked sweet paprika
• 1/4 tsp. toasted ground cumin seed
• 1/4 cup olive oil
• Kosher salt, to taste

Details

Servings 3
Adapted from williams-sonoma.com

Preparation

Step 1

In a food processor, combine the chickpeas, garlic, bell pepper, lemon juice, tahini, paprika and cumin and pulse until the mixture just comes together. With the processor running, slowly pour in the olive oil until incorporated. Season with salt.

Makes about 3 cups.