A delightful twist on the classic hummus recipe, featuring roasted red peppers and a blend of spices for a flavorful dip.
Drain and rinse the chickpeas, reserving the liquid for later use.
Rinsing the chickpeas helps reduce the sodium content if using canned ones.
Combine the cumin, cayenne, and salt in a small bowl.
Adjust the spice levels to suit your taste preferences.
Place the chickpeas in the food processor and sprinkle the spice mixture evenly over them.
Even distribution of spices ensures a consistent flavor.
Add the tahini, lemon juice, garlic, and roasted red peppers to the food processor.
For a tangier flavor, add a bit more lemon juice.
Blend the mixture until smooth, adding reserved chickpea liquid gradually to achieve the desired consistency.
Stop occasionally to scrape down the sides of the processor for an even blend.
Transfer the hummus to a serving bowl and garnish with a drizzle of olive oil or a sprinkle of paprika.
Serve with fresh vegetables or pita bread for a complete snack.
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