# 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
09 - 1/2 teaspoon salt, or to taste
10 - 2–4 tablespoons cold water
# Steps:
01 - 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 completely.
02 - In a food processor, add roasted red peppers, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, and salt.
03 - Process until completely smooth, stopping to scrape down sides as needed. Add cold water 1 tablespoon at a time until desired creamy texture is achieved.
04 - Taste and adjust salt as needed. Transfer to serving bowl, drizzle with additional olive oil, and garnish with smoked paprika or fresh parsley. Serve with pita bread, crackers, or fresh vegetables.
