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Red Pepper Artichoke Hummus
Author: Gaby Dalkin
  • 14 oz garbanzo beans PEELED drained and rinsed
  • 2 roasted red peppers
  • 14 oz artichoke hearts drained
  • 1/2 cup tahini
  • 3 cloves garlic peeled
  • 2 teaspoons red pepper flakes
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1 lemon juiced
  • Water as needed to smooth the hummus
  1. In a food processor, blend the chickpeas by themselves for 1 minute until powdery clumps form. Scrape down the sides and blend again until everything is the same consistency.
  2. Add the roasted red peppers, artichoke hearts, tahini, garlic, red pepper flakes, smoked paprika, lemon juice and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until you get very smooth, light and creamy mixture.
  3. Taste and adjust seasonings, adding more salt, garlic or lemon if needed.
  4. Serve with pita chips or crudite