Categories: appetizers

Ingredients

• 1 can chickpeas - drained
• 2 cloved garlic - minced
• 1/4 cup onion - chopped
• 2 lemons - juiced
• 1 Tbsp tahini
• 1/2 red bell pepper - roasted, skinned, seeded, chopped
• 1/2 tsp white pepper
• 1/4 cup olive oil
• 1 tsp paprika for garnish

Directions

1. To roast pepper, place on burner until well charred. Sweat pepper in a bowl covered with plastic wrap for 10 minutes; remove charred skin by scraping with back of knife.

2. In a food processor, blend tahini, onion, garlic, roasted red pepper, and lemon juice.

3. Add chickpeas and process again until the mixture is smoother. Slowly add olive oil until mixture is as creamy and smooth as possible.

4. Season with salt and pepper.

5. Transfer to a bowl and garnish with paprika and olive oil.

6. VARIATIONS

7. Roast whole head of garlic in the oven for 30-45 minutes at 400F. (Cut off bottoms of the cloves – rub bulb with olive oil, sprinkle with salt, then wrap in foil). Throw the softened cloves into the regular hummus recipe.

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