This roasted red pepper hummus with tahini is made with charred roasted red bell peppers blended with tender chickpeas, nutty tahini, mashed garlic, and freshly squeezed lemon juice. It's perfect for family gatherings or as an appetizer.
Chop the red bell pepper into chunks. Place the chunks with the skin side facing up. Roast the red peppers at 425 ℉ (218 ℃) for about 15 to 20 minutes or until the skin is slightly charred. Roughly chop the roasted red bell peppers.
If using canned chickpeas, rinse and drain. If using dried chickpeas, boil until tender then drain. Prepare the tahini sauce by mashing garlic, and mixing in tahini, and lemon juice.
In a food processor, add the charred red bell peppers, tahini mixture, and drained chickpeas.
Pulse on high until fully combined. Add salt to taste. Garnish with some smoked paprika and olive oil. Eat with chips, pita chips, pita bread, celery or carrots.