5 Minute Roasted Red Pepper Hummus
Prep time: 
Cook time: 
Total time: 
Serves: 1½ cups
  • ¾ cup chopped jarred roasted red peppers, drained and chopped (2 whole red peppers if roasting your own)
  • 1 can (15 ounce) chickpeas, a.k.a. garbanzo beans - drained & rinsed
  • ¼ cup fresh lemon juice, about 1 large lemon
  • ¼ cup tahini
  • 1-1½ garlic cloves, minced
  • 1 teaspoon kosher salt
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon smoked paprika
  • 2 tablespoons olive oil
  1. Place the tahini and lemon juice in the bowl of a food processor and combine for about 1 minute until smooth. Scrape the sides of the bowl then turn on for another 30 seconds. If you don't have a food processor, you can use a heavy-duty blender following the same process.
  2. Add olive oil, garlic, salt, cayenne pepper and smoked paprika. Blend for 30 seconds. Scrape down sides and blend for another 30 seconds.
  3. Add half of the chickpea to the food processor and blend for about 1 minute. Scrape down side of bowl and add the remaining chickpeas. Blend for another 1 minute.
  4. Add the roasted red peppers and combine in food processor for about 2 minutes. If the hummus seems too thick just slowly add 1-2 tablespoons of water until you like the consistency.
  5. Chill for at least 1 hour.
  6. Scrape hummus into a serving bowl and enjoy!
Hummus can be stored in an air-tight container and kept in the refrigerator for up to 1 week.
Recipe by ezeBreezy at http://ezebreezy.com/5-minute-roasted-red-pepper-hummus/