Ingredients

  • 1 – 16 oz can of chickpeas (garbanzo beans)
  • 1/4 cup liquid from can of chickpeas
  • A large handful of chickpeas reserved for garnish
  • 1 garlic clove
  • juice of 1 lemon
  • 2 tablespoons olive oil
  • Paprika and parsley for garnish
  • 3 slices of roasted red peppers (I used canned fire roasted red peppers from Trader Joes)
  • Salt to taste
  • 2 tablespoons tahini

Ready In 15 Minutes

Servings: 1

Cooking Instructions

Step 1

  • Drain chickpeas and set aside liquid from can along with a few chickpeas for garnish.
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Step 2

  • Combine all ingredients in the food processor (except the reserved chickpea liquid). Blend for 2-3 minutes (blend longer for more creamy texture). Use the chickpea liquid that you reserved to add to the hummus and blend more if you feel you want a creamier texture.
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  • EQUIPMENT:
  • Length: 3 minutes

Step 3

  • Add the roasted red peppers and pulse until the peppers are blended in and the hummus is smooth.
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Step 4

  • Place in serving dish, drizzle with olive oil and garnish with paprika and parsley (optional).
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