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Appetizer for 12

Roasted Pepper Hummus

Chickpeas and roasted red peppers blend with tahini, lemon, garlic, and spices for a smooth, colorful dip.

$0.35per serving $
20 minstart to table
12servings

Middle EasternVegetarianVeganDairy-freeGluten-freeBudgetAppetizersSnacksNo-cookCold-weather comfortWinter

Ingredients

  • 2 cans (15 oz) chickpeas
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup sesame tahini
  • 2/3 cup jarred roasted red bell peppers
  • 2 cloves garlic
  • 3/4 tsp sumac (optional)
  • heaping 1/4 teaspoon cumin
  • 1/8 tsp cayenne pepper
  • 1 tsp salt
  • 1/4 tsp sugar
  • 3 tbsp extra-virgin olive oil (optional)

Steps

  1. Drain and rinse the chickpeas, then drain the roasted red peppers.
  2. Blend the chickpeas, peppers, lemon juice, tahini, garlic, cumin, cayenne, sugar, and salt in a food processor.
  3. Add water one tablespoon at a time and blend until smooth.
  4. Blend in the olive oil, if using, and adjust the texture with more water.
  5. Stir in the sumac, if using, and top with pine nuts, if desired.

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