Drain the chickpeas and reserve some of the liquid to thin the hummus later if needed.
15 ounces chickpeas
Place the drained chickpeas and the remaining ingredients in a food processor.
¼ cup tahini, 1 ½ tablespoons lemon juice, 10-12 ounces jarred roasted red peppers, 2 tablespoons minced garlic, ½ teaspoon smoked paprika, ½ teaspoon salt
Blend until smooth. Add additional salt or seasonings as desired. Add some of the reserved chickpea liquid if the hummus is too thick. Serve with cut veggies or crackers.
Video
Notes
Add cayenne pepper, black pepper, chopped jalapeno, cumin, or other spices as desired for different flavor profiles.
If desired, use fresh garlic and juice a lemon for even fresher flavors.
Serve as a dip for cut veggies, crackers, bread, etc, or use as a sandwich spread.