Roasted Red Pepper Hummus with Rainbow Carrot Sticks
Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- 1/2 cup jarred roasted red peppers drained
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 clove garlic
- 2 tablespoons olive oil plus more for drizzling
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- Rainbow carrot sticks for serving
Instructions
- Combine the chickpeas, roasted red peppers, tahini, lemon juice and garlic in a food processor.
- Process for 1 minute, scraping down the sides once, until the mixture turns into a rough paste.
- With the motor running, stream in the olive oil and process for another 30 seconds, until the hummus turns pale and silky.
- Add the cumin and salt, then pulse a few more times to combine.
- Taste and adjust the lemon juice or salt, red peppers vary in sweetness and saltiness between jars.
- Spoon into a bowl, swirl the top with the back of a spoon, and drizzle with a little more olive oil.
- Set the bowl into the board with the carrot sticks standing upright around it.
Good to Know
Swap in a jarred hummus and stir the roasted peppers through by hand if the food processor is already busy with guacamole.