Mediterranean 5 min

Roasted Red Pepper Hummus

Name: Roasted Red Pepper Hummus
Total time: 5 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 cans (15 oz each) chickpeas, drained (reserve liquid); 2 roasted red bell peppers (jarred or homemade); 1/3 cup tahini; 3 tablespoons fresh lemon juice; 2 cloves garlic; 1/2 teaspoon cumin; 1/2 teaspoon smoked paprika; 3/4 teaspoon salt; 3 tablespoons ice water; 2 tablespoons olive oil; Smoked paprika and olive oil for garnish

veganvegetariangluten-freehealthymeal-prep

Ingredientsfor 2

195

Cal

Protein

22g

Carbs

Fat

12 cans (15 oz each) chickpeas, drained (reserve liquid)
22 roasted red bell peppers (jarred or homemade)
31/3 cup tahini
43 tablespoons fresh lemon juice
52 cloves garlic
61/2 teaspoon cumin
71/2 teaspoon smoked paprika
83/4 teaspoon salt
93 tablespoons ice water
102 tablespoons olive oil
11Smoked paprika and olive oil for garnish

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Instructions

1
Drain and (optionally) peel chickpeas for an ultra-smooth result. Blend tahini, lemon juice, garlic, and cumin for 90 seconds in a food processor until fluffy.
2
Add chickpeas, roasted peppers, smoked paprika, and salt. Blend 2 minutes. With the motor running, drizzle in ice water until the hummus is very smooth and light. Taste and adjust seasoning.
3
Transfer to a bowl, make a well in the center, and drizzle with olive oil. Dust with smoked paprika. The roasted pepper flavor should be assertive but balanced by the tahini and lemon.