Let's make some roasted red pepper hummus! #dipcember

Start by placing 4 cloves of garlic into the food processor.

Process the garlic by itself first to ensure it gets minced properly.

Add 15 oz of cooked chickpeas to the food processor.

Squeeze the juice of one lemon into the mixture.

Add 2 tablespoons of tahini to the food processor.

Sprinkle in about 1 teaspoon of Redmond Real Salt.

Add about 0.5 teaspoon of smoked paprika.

Begin processing the mixture while drizzling in olive oil (about 1/4 cup or to desired texture).

Taste the hummus to check for seasoning and adjust if necessary.

Add 0.5 teaspoon of cumin and the roasted red peppers to the mixture.

Mix until well combined and the desired texture is achieved.

Optionally, add a tad bit of freeze-dried parsley for garnish.

Transfer the hummus to a serving dish and garnish with chopped roasted red peppers, fresh parsley, pine nuts, and a drizzle of olive oil if desired.

Store the hummus in the refrigerator for later use.

Equipment Needed

Spice Level:

Dietary

Allergens