Śródziemnomorski Hummus z Pieczoną Czerwoną Papryką i Za'atar

Ingredients

• 2 cans chickpeas , 15 oz each, drained and rinsed
• 1/2 cup tahini , well-stirred
• 1/4 cup fresh lemon juice
• 2 cloves garlic , minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 2-4 tablespoons ice water
• 1/4 cup extra virgin olive oil
• 1/2 cup roasted red peppers , diced
• 2 teaspoons za'atar spice blend
• 1 tablespoon fresh parsley , chopped
• 1/4 teaspoon paprika , for garnish

Nutrition Facts

Instructions

1. 1

   For extra-smooth hummus, remove the skins from the chickpeas by rubbing them gently between your hands. This step is optional but makes a noticeable difference in texture.

   💡 Pro Tip: This takes about 5 minutes and is worth it for restaurant-quality hummus.
2. 2

   In a food processor, combine tahini and lemon juice. Process for 1 minute, scrape down sides, and process for another 30 seconds. This makes the tahini creamy and light.

3. 3

   Add garlic, cumin, and salt. Process for 30 seconds.

4. 4

   Add half of the chickpeas and process for 1 minute. Add remaining chickpeas and process until thick and smooth, about 1-2 minutes.

5. 5

   With the processor running, slowly drizzle in 2-4 tablespoons of ice water until hummus reaches your desired consistency - it should be smooth and creamy but still hold its shape.

   💡 Pro Tip: Ice water helps make the hummus fluffier and lighter.
6. 6

   Taste and adjust seasoning with more salt or lemon juice if needed.

7. 7

   Transfer to a serving bowl. Use the back of a spoon to create a well in the center. Drizzle with olive oil, top with diced roasted red peppers, sprinkle with za'atar and paprika. Garnish with fresh parsley. Serve with warm pita bread or fresh vegetables.