Ingredients
Scale
- 1 cup roasted red peppers (jarred or homemade)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 2 garlic cloves, minced
- 3 tbsp extra virgin olive oil
- 1/2 tsp ground cumin
- Salt and pepper to taste
Instructions
- If using fresh peppers, preheat your oven to 450°F (230°C) and roast until charred (20-25 minutes). Let cool, then peel the skins off.
- In a food processor, combine roasted red peppers, chickpeas, tahini, lemon juice, garlic, cumin, salt, and pepper. Pulse until smooth.
- With the processor running, slowly drizzle in olive oil until you reach a creamy texture. Add water if too thick.
- Taste and adjust seasoning as needed before blending briefly to combine.
- Transfer to a serving bowl, drizzle with olive oil, and garnish with paprika or herbs before enjoying!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting/Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg