Eosinophilic Esophagitis Friendly Gluten Free Roasted Red Pepper Hummus
Total time15 min
Prep time15 min
Cook time0 min
4.8(15)
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Learn more →Ingredients
6 servings
- 1 can (15 oz) chickpeas, drained, liquid reserved
- ½ cup roasted red peppers, patted dry
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 cloves garlic, peeled
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt, plus more to taste
- 2 tbsp extra-virgin olive oil, plus more for serving
- 2–4 tbsp reserved chickpea liquid, as needed
- 1 pinch cayenne pepper (optional)
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
- gluten free pita or crackers, for serving (optional)
Instructions
- 1
In a small skillet over medium heat, toast the cumin, stirring constantly, until fragrant, about 1 minute. Remove from heat immediately.
- 2
Add the garlic, tahini, lemon juice, toasted cumin, smoked paprika, and salt to a food processor. Process until the mixture forms a rough paste, about 30 seconds.
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