Roasted Red Pepper Hummus
An irresistibly smooth and flavorful hummus awaits in this recipe. Creamy tahini sauce and earthy olive oil combine harmoniously with chickpeas and roasted red peppers to create a delectable spread that is as easy to make as it is delicious to enjoy. Drizzle with a touch of fresh lemon juice and a sprinkle of parsley for a finishing touch that elevates this classic dip to gourmet status. Ideal for gatherings or solitary snacking, this hummus is sure to be a hit with anyone lucky enough to scoop up a big, flavorful bite.
— Constant Cookbook
Ingredients
- ½ cup (71 grams) tahini
- ¼ cup (56 grams) extra-virgin olive oil
- 2 (14-ounce) cans (794 grams) chickpeas, rinsed well and drained
- 1 cup roasted red peppers, rinsed and patted dry
- 1 clove garlic, minced
- 1 teaspoon salt
- Pinch of cayenne pepper
- 3 tablespoons (15mL) lemon juice
- Minced parsley, to garnish
Instructions
- Whisk the tahini and olive oil together in a small bowl or measuring cup; set aside.
- Process the chickpeas, red peppers, garlic, salt and cayenne in a food processor until almost completely ground, about 15 seconds, scraping down the sides of the bowl as needed. With the machine running, add the lemon juice and process for 1 minute. Scrape down the sides of the bowl, then begin processing again and with the machine running, add the tahini mixture and continue processing until the hummus is smooth and creamy, scraping the bowl as necessary, about 15 seconds.
- The hummus can be stored in an airtight container (or in a bowl covered with plastic wrap) in the refrigerator for up to 3 days. Garnish with parsley before serving.
Prep Time
PT10M
Yield
About 3 cups
Nutrition
- Calories: 641 kcal
- Carbohydrate Content: 47 g
- Protein Content: 20 g
- Fat Content: 44 g
- Saturated Fat Content: 6 g
- Sodium Content: 2164 mg
- Fiber Content: 14 g
- Serving Size: 1 serving
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