Sweet Red Pepper Hummus Recipe

Sweet Red Pepper Hummus Recipe | Ina Garten

• Difficulty: Simple
• Makes: 3 1/2 cups
• Nutrition Facts (per serving, 1/7 of recipe):
• Calories: 471
• Total Fat: 18 g
• Saturated Fat: 2 g
• Carbs: 61 g
• Dietary Fiber: 12 g
• Sugars: 10 g
• Protein: 21 g
• Cholesterol: 0 mg
• Sodium: 329 mg
• Total time: 10 minutes
• Prep time: 10 minutes

Ingredients

• One (29-ounce) can chickpeas, drained (about 3 cups)
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1/2 cup tahini (sesame paste)
• 2 tablespoons minced garlic (roughly 6 cloves)
• 1 1/2 teaspoons Sriracha
• 1/2 cup roasted red bell peppers
• Kosher salt and fresh black pepper, to taste
• Extra virgin olive oil, for drizzling
• 2 tablespoons toasted pine nuts (for garnish)
• Toasted pita wedges and raw veggies, for serving

Instructions

1. Whip up this vibrant, flavor-packed hummus by adding the chickpeas, lemon juice, tahini, garlic, Sriracha, roasted red peppers, 4 teaspoons kosher salt, and 2 teaspoons ground black pepper to a food processor fitted with a steel blade.
2. Process until relatively smooth but with a bit of textureperfect for that irresistible dip!
3. Taste and tweak seasoning with extra salt or pepper if needed, then transfer to a gorgeous serving dish.
4. Drizzle with a generous stream of extra virgin olive oil and scatter toasted pine nuts on top for a nutty crunch that elevates every bite.
5. Dive in cold or at room temp, scooping with warm toasted pita wedges and crisp raw veggiesyour guests will be hooked and begging for seconds!

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