With smoked almonds and spices, this roasted red pepper hummus goes big on smoky flavor. Enjoy it with pita, crackers or an assortment of crisp fresh veggies.
- 2 garlic cloves, peeled
- 1/4 cup smoked almonds plus more chopped for serving
- 1–15 ounce can chickpeas, drained and rinsed
- 8 ounces roasted red peppers, liquid drained
- 2 tablespoons tahini
- 2 tablespoon olive oil
- Juice of 1 lemon
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- For garnish
- Olive oil
- Sesame seeds
- Chopped parsley
- For serving
- Pita chips
- Pita bread
- Carrot sticks, sliced cucumbers, sliced radishes
- Place the garlic and almonds in a food processor. Finely chop them.
- Add the chickpeas, roasted red peppers, tahini, olive oil, lemon juice, cumin, smoked paprika and black pepper.
- Puree the ingredients until the hummus is smooth. This will take 2-3 minutes. Scrape down the bowl as necessary.
- Spoon the hummus into a serving dish. Drizzle with olive oil and garnish with chopped almonds, sesame seeds and parsley.
For smoother hummus, peel the skins off the chickpeas.
Store leftovers in an airtight container in the refrigerator up to 1 week. You can freeze the hummus up to 1 month. Let it thaw overnight in the fridge. If it has separated, stir it and drizzle in olive oil as needed.
Nutrition information is for hummus only.
Keywords: roasted red pepper hummus
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