- 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
- 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.
- Process until relatively smooth but with a bit of textureperfect for that irresistible dip!
- Taste and tweak seasoning with extra salt or pepper if needed, then transfer to a gorgeous serving dish.
- 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.
- 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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