Spicy roasted red pepper hummus

Spicy roasted red pepper hummus is a twist on a classic jazzed up with a hit of smoky paprika, chilli and roasted red peppers. It’s smooth yet oil-free.

RED PEPPER HUMMUS:
¾ cup / 180 ml of fridge-cold aquafaba / chickpea water
250 g / a little over 1¼ cup of dry chickpeas (3 cups cooked), soaked overnight
1/3 cup tahini, hulled
200 g fire-roasted red peppers (about 2 peppers)
3 tbsp lemon juice
½-¾ tsp salt
1 slightly heaped tsp smoked sweet paprika
½ tsp hot chilli powder or Sambal Oelek
1-2 garlic cloves, pressed

TOPPINGS (OPTIONAL):
mild pul biber (Turkish red pepper flakes)
sesame seeds
fresh parsley or coriander, chopped
drizzle of olive oil (optional)

View the full recipe at Lazy Cat Kitchen →