Preshana’s Roasted Red Pepper Hummus


1 can chickpeas
1 large roasted red pepper( I used the bottled version in brine)
2 tbsp lemon juice or more
2 garlic cloves, crushed
1 tsp ground cumin
1 Tbspn tahini (sesame seed paste) optional
1 tbsp water
1 Tbspn extra virgin olive oil
1 tsp paprika

Drain the chickpeas and rinse.
Combine all the above ingredients in a food processor, and blend to a creamy purée.
Add more lemon juice, garlic, cumin or salt to taste, as per your taste.
This will keep in the fridge for 3-4 days.

Prepared, tried and tested by: Preshana Singh


2 thoughts on “Preshana’s Roasted Red Pepper Hummus

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