Ingredients
- 1 15-ounce can chickpeas drained and rinsed (liquid reserved)
- 1 cup roasted red peppers drained and chopped
- 1/4 cup tahini
- 1/8 cup aquafaba reserved chickpea liquid
- 2 tablespoons lemon juice
- 1 garlic clove minced
- 1/2 teaspoon ground cumin
- Salt to taste
- Olive oil for drizzling
- Paprika for garnish (optional)
Instructions
- Combine chickpeas, roasted red peppers, tahini, aquafaba, lemon juice, garlic, and cumin in a food processor. Blend until smooth.
- Taste and adjust seasoning with salt. Blend again to mix well.
- Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with paprika if using. Serve chilled or at room temperature.
