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Roasted red pepper hummus

Prep Time10 minutes
Total Time10 minutes
Servings: 4
Calories: 125kcal

Equipment

  • Immersion blender

Ingredients

  • 250 g chickpeas canned
  • 3 roasted red peppers jarred
  • 1 tbsp tahini paste
  • 1 small garlic clove minced
  • lemon juice to taste
  • salt to taste

Instructions

  • Drain the roasted peppers and the chickpeas.
  • Use paper towels to dry out the roasted peppers, otherwise the composition will be too watery.
  • Add the roasted peppers, the chickpeas and the minced garlic clove to a bowl and use the immersion blender to puree the obtained mix.
  • Since the roasted peppers usually contain vinegar, I didn't add lemon juice, but if you taste and feel like it needs a more sour kick, feel free to add lemon juice to taste.
  • Taste and add salt if needed.
  • Enjoy!

Notes

There are canned chickpeas specially cooked for hummus recipes, normally, these ones will be cooked a bit more than regular chickpeas you would add to a salad. I usually look for Turkish imported ones, but regular ones will do too - what I suggest here is to cook them on the stove (drained and in clean water) until you can easily break them by pinching them between your fingers.