# What You Need:
→ Vegetables
01 - 2 medium red bell peppers (or 1 cup jarred roasted red peppers, drained)
02 - 1 small garlic clove, minced
→ Legumes
03 - 1 (15 oz) can chickpeas, drained and rinsed
→ Pantry
04 - 3 tablespoons tahini
05 - 3 tablespoons extra-virgin olive oil, plus more for serving
06 - 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika (optional, for extra smokiness)
09 - 1/2 teaspoon salt, or to taste
10 - 2–4 tablespoons cold water (as needed)
# How-To:
01 - If using fresh peppers, preheat oven to 425°F. Cut peppers in half, remove seeds, and place cut side down on a baking sheet. Roast for 20 minutes until skins are charred and blistered. Transfer to a bowl, cover, and let steam for 10 minutes. Peel off skins and cool.
02 - In a food processor, combine roasted red peppers, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika (if using), and salt.
03 - Blend until very smooth, scraping down sides as needed. Add cold water, 1 tablespoon at a time, until desired creamy consistency is reached.
04 - Taste and adjust seasoning with additional salt or lemon juice as needed.
05 - Transfer to a serving bowl. Drizzle with additional olive oil and garnish with a sprinkle of smoked paprika or chopped fresh parsley if desired. Serve with pita, crackers, or fresh vegetables.
