Name: Roasted Red Pepper Hummus
Ingredients: 1 (14oz) can chickpeas (drained and liquid reserved); 1 roasted bell pepper (jarred or fresh); 2 Tbsp cashew butter or tahini (optional); 2 Tbsp olive oil; juice of 1/2 a lemon; 2-4 tsp chili oil (store-bought or homemade); 1/2 tsp cumin; 1/4-1/2 tsp smoked paprika; salt, to taste

Ingredients

Scale

1 (14oz) can chickpeas (drained and liquid reserved)
1 roasted bell pepper (jarred or fresh)
2 Tbsp cashew butter or tahini (optional)
2 Tbsp olive oil
juice of 1/2 a lemon
2–4 tsp chili oil (store-bought or homemade)
1/2 tsp cumin
1/4–1/2 tsp smoked paprika
salt, to taste

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Instructions

Add chickpeas, bell pepper, cashew butter, olive oil, lemon juice, chile oil and spices to a blender. Puree until smooth, adding chickpea liquid as necessary to thin things out. Taste and add additional salt, chili oil, or spices as desired.
Chill and store in the refrigerator. Serve with pitas, veggies, in wraps, etc.
Hummus will keep about 1 week in the refrigerator.