Ingredients

2 medium-large Roasted Red Peppers (1 heaping cup for hummus plus more for topping, if desired)
1 400mL can chickpeas, drained and rinsed
1 large or 2 small cloves garlic
2 tbsp tahini paste
2 tbsp olive oil (plus more for topping, if desired)
1/2 medium or 1/3 large lemon, juiced
1 tsp salt (plus coarse salt for topping, if desired)
1/2 tsp cumin powder
1/4 tsp coriander seed powder

Method

1. Roast peppers according to recipe. Remember to deseed and peel skin off of peppers completely.
2. Add 1 and 1/2 roasted, peeled and deseeded red peppers to a food processor, saving the final 1/2 for topping.
3. Add remaining ingredients to food processor and blend until desired smoothness.
4. Transfer hummus to a serving bowl.
5. If desired, dice remaining 1/2 roasted red pepper and top the hummus with the diced pepper, a drizzle of olive oil and a pinch of coarse salt. Serve with desired accoutrements.

Notes:

1. You can always use jarred roasted red peppers if you are short on time. Opt for high quality peppers stored in oil, and aim to maintain similar measurements (1 heaping cup) for the recipe.
2. This hummus is a fantastic dip for company, a meal prep for snacks, a spread for wraps, a sauce for a rice or buddha bowl, and a spread or dip for my Mediterranean Feta Panini. What dishes do you like to add your hummus to?