Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 large red bell peppers, roasted, peeled, and chopped (or use jarred roasted red peppers)
• 1/2 cup crumbled feta cheese
• 2 tablespoons tahini
• 2 tablespoons olive oil, plus more for drizzling
• 2 tablespoons lemon juice (freshly squeezed)
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt to taste
• 1 tablespoon chopped fresh parsley (for garnish, optional)

Instructions

1. Roast the Peppers (if not using jarred): Preheat the oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast until the skins are charred and blistered, about 25 minutes. Transfer to a bowl, cover, and let steam for 10 minutes. Peel and discard the skins, seeds, and stems.

2. Blend the Base: In a food processor, combine chickpeas, roasted red peppers, feta cheese, tahini, olive oil, lemon juice, garlic, cumin, paprika, and cayenne (if using). Blend until smooth and creamy.

3. Adjust Seasoning: Taste and adjust with salt or additional spices as needed. If the mixture is too thick, add 1-2 tablespoons of water until the desired consistency is reached.

4. Plate and Garnish: Transfer to a serving bowl. Drizzle with olive oil and sprinkle with fresh parsley if desired.

5. Serve: Pair with pita bread, crackers, fresh vegetables, or use as a flavorful spread for sandwiches or wraps.