6ozjar roasted red bell peppersdrained, and extra if desired for garnishing
1/2cupwater
2tbspextra virgin olive oilplus a little more for drizzling on top
1 1/2tspsea salt
1/2tspground cumin
1tspsmoked paprika
1/3cupfresh lemon juice
Optional garnishes: drizzle of EVOO, extra chopped roasted red peppers, and fresh parsley
Instructions
Process all ingredients in a food processor until smooth, scraping down sides a couple of times during processing.
Cover and chill until ready to serve.
Garnish with a drizzle of olive oil, fresh parsley, and extra chopped roasted peppers, if desired.
Serve with your favorite veggies or dippers.
Notes
Start with high-quality ingredients. Using the freshest, highest-quality ingredients you can get your hands on makes a world of difference in the final flavor of your homemade hummus.
The chickpeas must be tender. Most canned chickpeas will fall apart easily when pieced with a fork, but if yours aren’t fully tender, you may want to pop them in the microwave with a splash of water until softened.
Reserve the liquid from the canned chickpeas (aka aquafaba). You can use it at the end if you aren’t satisfied with the consistency. Simply blend a splash or two (adding more as needed) of the reserved canning liquid until the hummus is smooth and creamy.