Smokey Pimiento Hummus

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1 (4-oz.) jar diced Dromedary® pimientos, drained and rinsed

6 tablespoon extra-virgin olive oil, divided

2 (16-oz.) cans chickpeas, drained and rinsed

1/2 cup tahini

1/4 cup fresh lemon juice

2 tablespoon fresh oregano leaves

1 large garlic clove

1 teaspoon salt

1 ½ teaspoon smoked paprika

Cucumber spears or crackers

Reserve 2 tablespoons pimientos. Process remaining pimientos, 4 tablespoons oil, chickpeas, and next 6 ingredients in a food processor or blender until very smooth, stopping to scrape sides. Chill until ready to serve.

To serve, spoon mixture into a shallow bowl; top with remaining 2 tablespoons oil and reserved pimientos. Serve with cucumber spears or crackers. Garnish with o
regano leaves, if desired.

Makes 8 servings

Active: 15 min.

Total: 15 min.

Smokey Pimiento Hummus