2 1/2 Cups
- 1 clove of garlic
- 1 small sweet red pepper, roasted (jarred is fine)
- 2 cans (14.5 ounces each) garbanzo beans, drained and rinsed (reserve about 10 chickpeas for garnish)
- 2 tablespoons tahini (optional)
- 1 tablespoon lemon juice
- Pinch of cayenne pepper
- 1 teaspoon salt
- 1/8 -1/4 cup extra-virgin olive oil
- Smoked paprika (optional)
- Variety of small-bite vegetables, such as carrot or celery sticks and cherry tomatoes, and quartered pitas or pita chips
In a food processor, combine chickpeas, red peppers, and garlic. If you have a large head of garlic, start by adding half of the cloves. Pulse the ingredients together for about 30-40 seconds until they become a thick paste. Add in tahini, lemon juice, cayenne, and salt. Pulse for an additional 30 seconds, until well combined.
With the processor running, drizzle in olive oil to desired consistency. The hummus should be thick and creamy. Taste and adjust seasoning.
Spoon the hummus into a serving dish and garnish with a drizzle of olive oil, reserved chickpeas, and a sprinkle of smoked paprika.
Hummus can be made ahead of time and stored in an airtight container for up to one week.
Spicy Hummus With Lime: When blending the garbanzos, substitute one serrano pepper (chopped, stemmed, and seeded) for red peppers and add 1/2 a small bunch of cilantro, stems removed. When adding the tahini, also include 1 tablespoon of fresh lime juice. For hummus garnish, sprinkle with a diced tomato, 1/4 small diced red onion, and chopped cilantro.