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Appetizer for 12

Roasted Red Pepper Hummus

Chickpeas, roasted peppers, tahini, lemon, garlic, and cumin blend into a creamy no-cook dip.

$0.44per serving $
15 minstart to table
12servings

MediterraneanVegetarianVeganDairy-freeBudgetAppetizersSnacksNo-cookBack to schoolCold-weather comfortWinter

Ingredients

  • 2 cans (15 1/2 oz) chickpeas
  • 1/4 cup reserved chickpea liquid (optional)
  • 2 cloves garlic
  • 1 cup jarred roasted red pepper strips drained
  • 2 small lemons
  • 1/2 cup tahini
  • 1/3 cup extra virgin olive oil (optional)
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp sweet paprika (optional)

Steps

  1. Drain the chickpeas and reserve 1/4 cup of their liquid.
  2. Add the chickpeas, garlic, roasted peppers, lemon juice, tahini, olive oil, cumin, salt, and paprika to a food processor.
  3. Blend for 2 minutes until smooth.
  4. Add the reserved liquid a spoonful at a time and blend until creamy.
  5. Taste and adjust the salt before serving.

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Vegetarian 30-minute appetizers 475Dairy-free 30-minute appetizers 360Vegan 30-minute appetizers 175Vegetarian No-cook appetizers 124