Scale

1 (15 oz) can chickpeas, drained and rinsed

1 large roasted red bell pepper (or 1/2 cup from a jar, drained)

1/4 cup tahini

2 tbsp olive oil (plus more for serving)

2 tbsp lemon juice

1 clove garlic

1/2 tsp ground cumin

Salt to taste

Optional: smoked paprika and chopped parsley for garnish

1. Add chickpeas, roasted red pepper, tahini, olive oil, lemon juice, garlic, and cumin to a food processor.

2. Blend until smooth, scraping down the sides as needed.

3. Add 1–2 tbsp of water for a creamier texture if desired.

4. Taste and adjust salt, lemon juice, or garlic as needed.

5. Transfer to a serving bowl and drizzle with olive oil.

6. Top with a sprinkle of smoked paprika and fresh parsley if desired.

7. Serve with pita, veggies, or crackers.

For a smoother hummus, peel the chickpeas by rubbing them between a towel.

Use jarred roasted red peppers for convenience or roast your own.

Store leftovers in the fridge for up to 5 days.

Keywords: roasted red pepper hummus, creamy hummus dip, healthy hummus recipe, easy chickpea dip