Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup roasted red peppers (jarred or homemade)
- 1/4 cup tahini
- 2 garlic cloves, minced
- Juice of 1 lemon (about 2 tbsp)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- If using fresh peppers, place them on a baking sheet under the broiler until charred. Let cool, then peel.
- In a food processor, combine chickpeas, roasted red peppers, tahini, garlic, lemon juice, salt, and pepper. Blend until smooth but retain some texture if desired.
- With the processor running, slowly drizzle in olive oil until the mixture reaches a creamy consistency. Adjust seasoning as needed.
- Serve immediately in a bowl garnished with a drizzle of olive oil and a sprinkle of paprika.
Notes
- For an added twist, incorporate smoked paprika or fresh herbs like parsley into the blend.
- Store leftovers in an airtight container in the fridge for up to one week; no reheating necessary.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg