Smooth, full-of-flavor hummus smothered in Mediterranean toppers. Dip away!
Ingredients
115-ounce can chickpeas, drained, but reserve the liquid
1/2cuproasted red pepperseither homemade or from a jar
1/3cuptahini
3tablespoonsfreshly squeezed lemon juicefrom about one large lemon
2medium garlic clovesminced
1/2teaspoonsalt plus more to taste
Toppers:
2tablespoonstoasted pine nuts
2tablespoonsdiced roasted red peppers
1/4cupchickpeas
2tablespoonschopped kalamata olives
A few fresh basil leavesdiced
2tablespoonschopped red onion
A drizzle of good olive oil
Instructions
Add the chickpeas (not the liquid), roasted red peppers, tahini, lemon juice, garlic, and salt to the pitcher of a high-powered blender or food processor fitted with the "S" blade.
Blend, adding the chickpea liquid about 2 tablespoons at a time to get and keep things moving, until the mixture is silky smooth.
Taste and add additional salt if desired.
Scoop into serving bowl and add toppers. Serve with pita wedges and/or fresh veggies (I love this one with sliced cucumbers).