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Roasted Red Pepper Hummus

David Sterkel
  • 20 minutes
  • Serves

INGREDIENTS

2 cans

chickpeas (water reserved)

1

jalapeno chopped (or more)

1/4 cup

tahini

3 tbsp

minced garlic

juice of 1 lemon

1/2 cup

chopped roasted red pepper

2 tbsp

olive oil

1 tsp

papirka

2 tsp

cumin

1 tsp

granulated onion

1

reserved chickpea water

Kosher salt and white pepper