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 teaspoon cumin, ground
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat the oven to 450°F (230°C).
2. 02
   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. 03
   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. 04
   Peel the skin off the roasted pepper, remove the seeds, and chop coarsely.
5. 05
   In a food processor, combine the chickpeas, roasted red pepper, tahini, garlic, lemon juice, cumin, salt, and black pepper.
6. 06
   Pulse the mixture until smooth and creamy, gradually adding the remaining olive oil through the feed tube while processing.
7. 07
   Taste and adjust seasoning as needed, adding more salt or lemon juice to taste.
8. 08
   Transfer the dip to a serving bowl and drizzle a little extra olive oil on top if desired.
9. 09
   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.