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12) Roasted Red Pepper Hummus with Veggie Sticks (make 2 days ahead)

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 15-oz cans chickpeas, drained and rinsed
  • 1 cup roasted red peppers jarred, drained
  • 3 tbsp tahini
  • 2 tbsp olive oil plus extra to drizzle
  • 2 cloves garlic minced
  • 2 tbsp lemon juice
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika optional
  • 1/2 tsp salt more to taste
  • 3 –4 tbsp cold water for texture
  • Veggie sticks: 4 carrots 2 cucumbers, 2 bell peppers, cut into sticks

Method
 

  1. Combine chickpeas, roasted peppers, tahini, olive oil, garlic, lemon, cumin, paprika, and salt in a food processor.
  2. Puree until smooth, adding cold water a tablespoon at a time to reach desired creaminess.
  3. Taste and adjust salt or lemon as needed; transfer to an airtight container.
  4. Chill up to 48 hours. Cut veggies and store in a separate container with a damp paper towel.