3/4 cup red bell peppers, about 1 lb. peppers, roasted or jarred
2 cans cooked chickpeas/garbanzo beans, drained and rinsed
1/4 cup tahini paste
2 Tbsp. olive oil
1 1/2 Tbsp. lemon juice
1 1/2 tsp. crushed fresh garlic
3/4 tsp. smoked paprika
1/2 tsp. salt water
1/4 tsp. cayenne pepper
As needed warm
Directions:
Use jarred roasted red peppers (drained) or make your own. If using canned chickpeas, drain them and rinse them. If using dried chickpeas, drain and rinse them after soaking and then simmer them in lightly salted water on the stovetop for 60 to 90 minutes until soft and tender. Drain the beans and allow to cool to room temperature.
To make this hummus ultra creamy, you can peel the cooked chickpeas. Squeeze each chickpea gently to remove the skin, and then discard the skins before processing.
With the blade attachment in your food processor, combine roasted peppers, chickpeas, tahini paste, olive oil, lemon juice, garlic and spices. Pulse the ingredients for about 60 seconds and then process until smooth. If mixture seems too thick, add warm water a tablespoon at a time and blend until desired consistency is reached.
Taste the mixture and add more salt, lemon juice or seasonings to taste. Process again to blend any additional ingredients.
Pour into a serving bowl and chill thoroughly before stirring. Hummus will firmup slightly as it chills.
