Roasted Red Pepper Hummus

Instructions

1. Roast the peppers
   Preheat oven to 450°F (230°C). Place whole bell peppers on a baking sheet and roast for 20 minutes, turning occasionally until charred on all sides. Remove from oven, place in a bowl and cover with plastic wrap to steam for 10 minutes. Once cooled, peel off the skin, remove seeds and stems.
2. Prepare the chickpeas
   Drain and rinse the chickpeas thoroughly. For an extra smooth hummus, you can optionally remove the skins by gently rubbing the chickpeas between your hands and discarding the loose skins.
3. Blend the base
   In a food processor, combine chickpeas, tahini, 2 tablespoons olive oil, garlic, lemon juice, cumin, smoked paprika, salt, and pepper. Process until smooth, about 2-3 minutes, scraping down the sides as needed.
4. Add the roasted peppers
   Add the roasted red peppers to the food processor and continue blending until fully incorporated and smooth. If the hummus is too thick, add cold water, one tablespoon at a time, until desired consistency is reached.
5. Adjust seasoning
   Taste the hummus and adjust seasonings as needed, adding more salt, lemon juice, or cumin according to your preference. Continue blending to ensure ingredients are well incorporated.
6. Serve and garnish
   Transfer the hummus to a serving bowl. Create a shallow well in the center with the back of a spoon. Drizzle with remaining olive oil, sprinkle with smoked paprika and garnish with fresh chopped parsley. Serve with warm pita bread, vegetable sticks, or crackers.