Mediterranean Hummus and Roasted Red Pepper Dip

Ingredients

• 1 can chickpeas drained and rinsed
• 2 tablespoons tahini
• 1 large red bell pepper roasted and peeled
• 2 cloves garlic minced
• 3 tablespoons olive oil divided
• 1 tablespoon lemon juice freshly squeezed
• 1/2 teaspoon cumin ground
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper freshly ground

Instructions

1. 1 Preheat the oven to 450°F (230°C).
2. 2 Place the red bell pepper on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for about 10 minutes, turning occasionally, until the skin is charred and blistered.
3. 3 Remove the roasted pepper from the oven and place it in a bowl. Cover with plastic wrap and let it steam for 5 minutes to loosen the skin.
4. 4 Peel the skin off the roasted pepper, remove the seeds, and chop coarsely.
5. 5 In a food processor, combine the chickpeas, roasted red pepper, tahini, garlic, lemon juice, cumin, salt, and black pepper.
6. 6 Pulse the mixture until smooth and creamy, gradually adding the remaining olive oil through the feed tube while processing.
7. 7 Taste and adjust seasoning as needed, adding more salt or lemon juice to taste.
8. 8 Transfer the dip to a serving bowl and drizzle a little extra olive oil on top if desired.
9. 9 Garnish with a sprinkle of cumin or some chopped fresh parsley for additional flavor.
10. 10 Serve with pita bread, vegetable sticks, or crackers and enjoy.