Roasted Red Pepper Hummus

This lightly sweet, smoky and spicy version of traditional hummus is made in just 10 minutes with tinned chickpeas and roasted peppers from a jar.

Course Appetizer, Condiment

Cuisine Mediterranean, Middle Eastern, Vegetarian, Vegan, plant-based

Keyword chickpeas

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 4 or more

Author Moorlands Eater

225-250 g cooked chickpeas (1 standard tin, drained) reserve a few for a garnish if liked
2 rounded tbsp tahini
2 lemons juice only
2 cloves garlic finely chopped or grated
2 rounded tsp ground cumin
1 rounded tsp smoked paprika
½ - 1 tsp Aleppo pepper flakes or chilli flakes
salt and black pepper
water as needed
160 g roasted red peppers from a jar drained, de-seeded, chopped into quarters

Put in the bowl of a food processor or blender the chickpeas, tahini, lemon juice, garlic, cumin, smoked paprika, pepper or chilli flakes (use less than the full amount of lemon and seasonings if preferred: you can always add more after tasting).
Add a splash of water and season with a little salt and pepper.
Process until well combined (add a little more water if necessary, but only just enough for the processor to work), taste and add more lemon, garlic, spice or seasoning if needed.
Add the prepared roasted peppers and process again. Taste to check seasoning once more than process until your desired consistency is reached: process for less time if you want the hummus to have flecks of red pepper, longer to completely combine.
Hummus can be eaten straight away but is better transferred to a covered contained and chilled in the fridge for 30-60 minutes.
If serving with the garnishes: stir together the chickpeas and chopped pepper, seasoning with a pinch of the spices and a little olive oil. Pile into the middle of the hummus and sprinkle over more spices and olive oil if liked.
Serve with bread, crackers, raw vegetables or as one of several dishes in a mezze style meal.
Will keep up to 5 days covered in the fridge.