Ingredients
Units
Scale
- 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
- 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.
- 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.
- 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.
- Plate and Garnish: Transfer to a serving bowl. Drizzle with olive oil and sprinkle with fresh parsley if desired.
- Serve: Pair with pita bread, crackers, fresh vegetables, or use as a flavorful spread for sandwiches or wraps.
Notes
- Customization: Add a handful of roasted pine nuts or walnuts for extra richness.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Flavor Twist: Add a pinch of sumac or a splash of pomegranate molasses for a traditional Lebanese flair.
- Prep Time: 15