When was the last time you were noshing at a party and there was no hummus? 2003 or something? The smooth, nutty dip has long been the official appetizer of get-togethers everywhere. It's present at every gathering — unless it's all been eaten already, that is. Hummus is creamy, vegetarian, and non-drippy (unlike that ranch that inevitably ends up on your silk dress).
But, not all humble chickpea dishes are created equal. Hummus is best when it's fresh and made by you. It's surprisingly easy and stores well for all those midnight-snack hankerings. Our recipe ahead is a classic rendition with a roasted-red-pepper zing — perfect for your next shindig. Those veggies won't know what hit 'em.
Hummus With Roasted Red Peppers
1 15.5-oz can chickpeas, rinsed and well-drained
1/2 cup chopped roasted red peppers (from jar) plus extra for garnish
3 tbsp tahini (sesame paste)
2 tbsp lemon juice
1 tsp lemon zest
1 tbsp olive oil, plus extra for garnish
Salt, to taste
Blend all ingredients in a food processor until smooth. Transfer to bowl and top with some chopped roasted pepper and a drizzle of olive oil. Serve.