Paprika Hummus with Roasted Red Peppers
Homemade paprika hummus with roasted red peppers is a snap to make, and it tastes so much better than store-bought!
Servings 12 servings
Calories 147kcal
Ingredients
- 30 oz canned chickpeas rinsed and drained
- 2 large garlic cloves
- 1/2 cup tahini
- 6 oz jar roasted red bell peppers drained, and extra if desired for garnishing
- 1/2 cup water
- 2 tbsp extra virgin olive oil plus a little more for drizzling on top
- 1 1/2 tsp sea salt
- 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/3 cup fresh 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.
Nutrition
Calories: 147kcal | Carbohydrates: 13g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 686mg | Potassium: 176mg | Fiber: 4g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 1mg