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Roasted Red Pepper Hummus with Veggie Platter

Store-bought hummus is fine, but homemade roasted red pepper hummus is a total game changer and it takes ten minutes in the blender. Pile it in the center of a big board and surround it with colorful veggies for an easy, crowd-pleasing spread that also happens to look stunning.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 20 servings
Ingredients Method

Ingredients
  

  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 2 roasted red peppers from a jar, drained
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • Assorted raw vegetables: carrots celery, bell pepper strips, broccoli

Method
 

  1. Add chickpeas, roasted red peppers, tahini, olive oil, lemon juice, garlic, cumin, and salt to a food processor.
  2. Blend for 3-4 minutes until very smooth, adding 1-2 tbsp water if needed to reach a creamy consistency.
  3. Taste and adjust salt and lemon juice.
  4. Scoop into a serving bowl and drizzle with olive oil.
  5. Arrange raw vegetables around the hummus on a large board or platter.