- Two 15-ounce cans chickpeas, drained
- 3/4 cup (about 6 ounces) jarred roasted red peppers, drained and coarsely chopped
- 3 large cloves garlic
- 1 1/2 teaspoons salt, plus more to taste
- 1/2 teaspoon crushed red pepper
- 1/2 cup tahini
- 1/2 cup water
- 4 to 6 tablespoons freshly squeezed lemon juice, plus more for drizzling
- 4 to 6 tablespoons olive oil, plus more for drizzling
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cumin
- 1 teaspoon chopped fresh parsley
- 1/4 teaspoon sweet paprika
- Pita bread or pita chips, for serving
- Place the chickpeas and chopped roasted red pepper in the bowl of a food processor.
- On a cutting board, use the side of a knife to mash the garlic cloves with 1/4 teaspoon of the salt, forming a smooth paste. Add this to the processor along with the crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, 4 tablespoons of the olive oil, the remaining 1 1/4 teaspoons salt, cayenne, and cumin. Process until smooth, stopping to scrape down the sides of the bowl as needed. Taste, and adjust the seasoning by adding more salt, lemon juice, and/or olive oil as needed.
- Transfer the hummus to a wide, shallow bowl for serving. Drizzle with lemon juice and olive oil, and sprinkle with the parsley and paprika. Serve with pita bread wedges or chips.
- Note: If you prefer a traditional plain hummus, simply omit the roasted red peppers and decrease the garlic to 2 cloves.
- Source: Emeril 20-40-60
Shrimp And Zucchini Fritters With Roasted Red Pepper Mayo
Roasted Red Pepper Mayo
Emeril's Shrimp And Pasta With Garlic, Lemon, Crushed Red Pepper, And Green Onions
Roasted Red-pepper Hummus With Homemade Pita Chips
Emeril's Oven Roasted Chicken Wings
Roasted Scrod With Herbed Breadcrumbs
Boneless Pork Chops Parmigiana
Cantaloupe, Prosciutto, And Arugula Salad
Emeril's Late-night Parfaits
Seared Shrimp Salad