Roasted Red Pepper Hummus with Lemon and Tahini

Roasted red peppers give hummus sweetness, color and extra moisture. This version uses jarred peppers and canned chickpeas to keep preparation straightforward, with careful draining so the dip does not become watery. The result works as a snack dip, a sandwich spread or an accompaniment to baked falafel.Why this method worksBlending tahini with lemon juice first helps create a smooth base. A food processor needs a few minutes to break down chickpea skins; scraping and adding cold water gradually are more useful than pouring in lots of extra oil.Ingredients: what to choose and whyTahini: Stir the jar until any separated oil is incorporated before measuring. Tahini is made from sesame and is not suitable for someone with a sesame allergy.Peppers: Use peppers packed in water or brine for this estimate. Oil-packed peppers alter the fat content and may make extra olive oil unnecessary.Garlic: A small raw clove is enough to start. Its flavor grows stronger as the dip rests.Illustrative view…

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