1 ½ cups (260 gm) chopped roasted red peppers (from a jar)
1 can chickpeas
30 mls fresh lemon juice, about 1 large lemon
30 mls tahini
1 small garlic clove, crushed
1 tbsp olive oil
½ - 1 tsp smoked paprika
½ tsp cumin (optional)
pinch cayenne pepper (optional)
pepper and salt to taste
1
Combine the tahini and lemon juice and put in a food processor for 1 minute.
2
Add the olive oil, crushed garlic, cumin, and pepper to the whipped tahini and lemon juice.
3
Drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Then, add the remaining chickpeas.
4
Add the roasted peppers and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, turn on the food processor, and slowly add 1 to 3 tablespoons of water until you are happy with the consistency.
5
Taste for salt and adjust as needed. Finely chop some additional peppers. Spoon hummus into a bowl, make a small well in the middle, and add the chopped peppers. Store homemade hummus in an airtight container for up to one week.
Ingredients
1 ½ cups (260 gm) chopped roasted red peppers (from a jar)
1 can chickpeas
30 mls fresh lemon juice, about 1 large lemon
30 mls tahini
1 small garlic clove, crushed
1 tbsp olive oil
½ - 1 tsp smoked paprika
½ tsp cumin (optional)
pinch cayenne pepper (optional)
pepper and salt to taste
Directions
1
Combine the tahini and lemon juice and put in a food processor for 1 minute.
2
Add the olive oil, crushed garlic, cumin, and pepper to the whipped tahini and lemon juice.
3
Drain and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Then, add the remaining chickpeas.
4
Add the roasted peppers and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, turn on the food processor, and slowly add 1 to 3 tablespoons of water until you are happy with the consistency.
5
Taste for salt and adjust as needed. Finely chop some additional peppers. Spoon hummus into a bowl, make a small well in the middle, and add the chopped peppers. Store homemade hummus in an airtight container for up to one week.
Authorkaren@myhealthylife.meCategorySnack, Vegetarian