Vegan Roasted Red Pepper Hummus Snack Cups with Fresh Herbs

Total time20 min

Prep time20 min

Cook time0 min

4.5

(3)

Vegan Roasted Red Pepper Hummus Snack Cups with Fresh Herbs

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Ingredients

4 servings

For the hummus

1 can (15 oz) chickpeas, drained and rinsed
½ cup roasted red peppers (from a jar), drained and patted dry
3 tbsp tahini
2 tbsp fresh lemon juice (about 1 lemon)
1 clove garlic, peeled
2 tbsp olive oil, plus more for drizzling
½ tsp ground cumin
½ tsp smoked paprika, plus more for garnish
½ tsp salt, plus more to taste
2 tbsp ice water, or more as needed

For the cups

2 large english cucumbers, cut into 1-inch rounds

For serving

2 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp fresh mint leaves, torn
1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Combine the chickpeas, roasted red peppers, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, and salt in a food processor. Process for about 1 minute, until the mixture is roughly combined.
2
With the processor running, drizzle in the ice water one tablespoon at a time and continue processing for 2–3 minutes, until the hummus is very smooth and creamy. Taste and adjust salt and lemon juice as needed.

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