Roasted Red Pepper Hummus

Ingredients

• 2 [15-oz.] cans chickpeas
• 2 red bell peppers *See notes
• Juice from 2 1/2 lemons
• 6 Tbsp. tahini
• 1/2 tsp. Kosher salt
• 3 garlic cloves, minced
• 1/4 tsp. paprika
• 1/4 tsp. hot sauce (more or less for desired heat)
• 2 Tbsp. extra-virgin olive oil
• Salt and pepper to taste
• Fresh veggies, pita chips, etc. for dipping

Instructions

Roast the peppers
Option one: In the oven.
1. Preheat oven to 450.
2. Remove stems from bell peppers, rinse and pat dry.
3. Place peppers on a lined baking sheet and roast for about 20-30 minutes, rotating every 10 minutes.
4. Remove from oven, put in a large Ziploc or brown bag, and seal shut. Allow to sit 15-20 minutes.
5. Peel the black from the peppers and discard. Cut peppers in half, remove the seeds and discard.
6. Chop the peppers into small pieces and set aside.
Option two: over a gas-burning stove.
7. Place peppers right on the flame of the stove. Rotate every few minutes until all sides are charred black.
8. Remove from flame and put in a large Ziploc or brown bag. Seal shut. Allow to sit 15-20 minutes.
9. Peel the black from the peppers and discard. Cut peppers in half, remove the seeds and discard.
10. Chop the peppers into small pieces and set aside.
Make the hummus
11. Combine all ingredients except the olive oil in a food processor. Pulse for 2 minutes. *If you like little chunks of pepper in your hummus, set aside 1/4 of one roasted pepper, chop into small pieces and stir in after hummus is mixed.
12. Slowly drizzle in olive oil, allowing it to emulsify.
13. Store in refrigerator.

Notes