Hummus is a great snack or sandwich spread, and so cheap and easy to make. It’s also fun to make variations, and easy to customize so that it’s always just the way you like it.
I like my hummus extra spicy and extra garlicky. Cut back on the garlic and cayenne if you want yours to be a little more mild (or if you want to be able to go out in public after eating it).
The smoked paprika is optional, but it adds a very elegant flavor that complements the roasted peppers very nicely.
Roasted Red Pepper Hummus
- 1/2 of one large roasted red pepper
- 2 cups cooked chickpeas, no salt added
- 1/2 cup tahini
- 2 tsp olive oil
- 2 cloves garlic, chopped
- 1/3 cup chopped onion
- 1/4 cup lemon juice
- 1/4 cup water
- 1/2 tsp cayenne pepper
- 1/2 tsp salt (or to taste)
- 1 tsp cumin
- 1/2 tsp turmeric
- 1 tsp smoked paprika (optional)
Place the chickpeas, tahini, roasted pepper, onions, garlic, olive oil, spices, and lemon juice in a food processor. Turn the food processor on, and gradually add water until the desired consistency is reached (you might not use all the water, or you might want a little more). Keep the hummus in the fridge for at least an hour before serving.