Description
Make this Roasted Red Pepper Hummus for a flavorful snack dip. You will learn the right blending technique and spice ratio for a perfect texture and taste.
Ingredients
Scale
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 cup roasted red peppers, packed in water or oil, drained
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 clove garlic
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt to taste
- 2-4 tablespoons ice water (for thinning)
Instructions
- Place the rinsed chickpeas, roasted red peppers, tahini, lemon juice, garlic, olive oil, cumin, and smoked paprika into a food processor.
- Process the ingredients until they start to break down. Stop and scrape down the sides of the bowl as needed.
- Continue processing. Add salt to taste.
- While the machine is running, slowly drizzle in the ice water, one tablespoon at a time, until the hummus reaches your desired smooth and creamy consistency.
- Taste and adjust seasoning if necessary.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
- For the best flavor, use good quality roasted red peppers.
- If you prefer a tangier hummus, add a bit more lemon juice.
- Adjust the smoked paprika for a deeper smoky note in your dip.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack Dip
- Method: Food Processor
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: Approx. 150
- Sugar: Approx. 2g
- Sodium: Approx. 150mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 1.5g
- Unsaturated Fat: Data not available
- Trans Fat: 0g
- Carbohydrates: Approx. 12g
- Fiber: Approx. 4g
- Protein: Approx. 5g
- Cholesterol: 0mg