Description
A creamy and flavorful dip made with chickpeas and roasted red peppers, perfect for pita chips and fresh veggies.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup roasted red peppers (jarred or homemade)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- Salt to taste
- Water as needed
Instructions
- Start by gathering all your ingredients, including the chickpeas, tahini, roasted red peppers, olive oil, lemon juice, garlic, cumin, and salt. Rinse the chickpeas under cold water and drain them.
- In a food processor, combine the rinsed chickpeas, tahini, roasted red peppers, olive oil, lemon juice, minced garlic, ground cumin, and salt.
- Blend the mixture until it becomes smooth, about 1-2 minutes. Scrape down the sides as needed to ensure all ingredients are well combined.
- If the hummus is too thick, add water one tablespoon at a time while blending until you reach your desired creamy consistency. Taste and adjust salt or lemon juice according to your preference.
Notes
Serve with pita chips, fresh veggies, or as a spread on sandwiches. Can be stored in an airtight container in the refrigerator for up to one week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg