Vegetarian Vegan Roasted Red Pepper Hummus Snack Cups with Fresh Herbs
Total time20 min
Prep time20 min
Cook time0 min
4.5(3)
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Learn more →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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