Roasted Red Pepper Hummus

A delicious and versatile dip that is healthy, protein-packed, and perfect for snacks or meal prep.

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Prep Time 10

Total Time 10

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: Mediterranean

Calories: 120

Main Ingredients

2 cloves garlic cloves
1/4 cup smoked almonds (plus more chopped for serving)
1 15 ounce can chickpeas (drained and rinsed, skins removed)
8 ounces roasted red peppers (liquid drained)
2 tablespoons tahini
2 tablespoons olive oil
1 whole lemon (juiced)
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
to drizzle olive oil
to garnish sesame seeds
to garnish chopped parsley
as needed pita chips, pita bread, crackers, carrot sticks, sliced cucumbers, radishes (for serving)

Preparation

Begin by placing the garlic and smoked almonds in a food processor. Finely chop them until well combined.
Next, add the chickpeas, roasted red peppers, tahini, olive oil, lemon juice, cumin, smoked paprika, and black pepper to the food processor.
Puree the ingredients until the hummus is smooth, approximately 2-3 minutes. Scrape down the bowl as necessary.
Once blended to your desired consistency, spoon the hummus into a serving dish. Drizzle with olive oil and garnish with chopped almonds, sesame seeds, and parsley.

Store any leftover hummus in an airtight container in the refrigerator for about 4 to 5 days. The hummus can also be frozen for up to 3 months.