1 can (14 oz.-400 g)chickpeas (or 2 cups cooked chickpeas)drained and rinsed
1medium roasted red pepper (about ½ cup)
2garlic clovesroughly chopped
½teaspoonsaltor more to taste
Micro greens, red pepper flakes, sesame seeds, sunflower seeds, extra virgin olive oil
In the bowl of a food processor or blender, combine the tahini, lemon juice, and 1 tablespoon of water. Pulse to combine.Add the chickpeas, roasted red pepper, garlic, cumin, smoked paprika, cayenne pepper, and salt. With the machine running, slowly add water, one tablespoon at a time, until the hummus is creamy and smooth.Taste and adjust seasonings.
Spread the roasted red pepper hummus in a shallow dish or bowl, drizzle with extra virgin olive oil, garnish with sesame seeds, sunflower seeds, red pepper flakes, and micro greens. Serve with pita bread, pita chips or raw vegetables.Hummus can be refrigerated in a sealed container up to 1 week.
Nutrition information is for 1/4 cup of hummus without toppings.