# What You Need:
→ Vegetables
01 - 2 medium red bell peppers, roasted and peeled
02 - 1 small garlic clove, minced
→ Legumes
03 - 1 can chickpeas (15 oz), drained and rinsed
→ Pantry Staples
04 - 3 tbsp tahini
05 - 3 tbsp extra-virgin olive oil, plus extra for serving
06 - 2 tbsp freshly squeezed lemon juice (about 1 medium lemon)
07 - 1/2 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt, or to taste
10 - 2-4 tbsp cold water
# Steps:
01 - Preheat oven to 425°F. Cut peppers in half lengthwise, remove seeds and membranes. Place peppers cut-side down on a baking sheet. Roast for 20 minutes until skins are completely charred and blistered. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Peel off charred skins and allow peppers to cool completely.
02 - Add roasted red peppers, drained chickpeas, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, and salt to the food processor bowl.
03 - Blend on high speed for 2-3 minutes until completely smooth, stopping to scrape down sides of bowl as needed. The mixture should be creamy and uniform in texture.
04 - With the motor running, add cold water 1 tablespoon at a time until the hummus reaches desired creamy consistency. Most batches require 3-4 tablespoons for optimal texture.
05 - Taste hummus and add additional salt if needed. Transfer to a serving bowl and create a shallow well in center. Drizzle generously with extra-virgin olive oil and sprinkle with additional smoked paprika or freshly chopped parsley. Serve immediately with warm pita bread, crackers, or fresh vegetable crudités.
