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Roasted Red Pepper Hummus

Ingredients
  • 1 can Chick Peas (15 oz)
  • 1/2 cup tahini (well-stirred)
  • 1/3 cup roasted red peppers, well-drained (about 1 large pepper, or jarred)
  • 2 tbsp 2–3 lemon juice (to taste)
  • 1 cloves 1–2 garlic (start with 1 if yours is strong)
  • 1 tbsp extra-virgin olive oil (plus more for serving)
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika (plus more for serving)
  • 3/4 tsp kosher salt (to taste)
  • 3 tbsp 3–6 ice water (key for silky texture)
    • Optional “wow” add-ins (pick one):
  • 1 tsp pomegranate molasses (sweet-tart depth)
  • 1/2 tsp Aleppo pepper or chili flakes
  • 1 tsp sherry or red wine vinegar (brighter)
Instructions
  1. 1
    Blend tahini first: In a food processor, blend tahini + lemon juice for 30–60 seconds until lighter and creamy.
  2. 2
    Add garlic, cumin, paprika, salt, olive oil, and the roasted red peppers. Blend until very smooth.
  3. 3
    Add chickpeas. Blend 1–2 minutes, scraping down.
  4. 4
    With the machine running, drizzle in ice water 1 tbsp at a time until it turns light, whipped, and scoopable.
  5. 5
    Taste and adjust: more lemon for brightness, more salt for pop, more paprika for warmth.
Read it online: https://wayfarerspantry.com/thepantry/recipe/roasted-red-pepper-hummus/