Red Pepper Hummus with Hot Paprika

• Two 15-ounce cans chickpeas, drained
• 2 roasted red peppers from a jar, drained and coarsely chopped
• 3 tablespoons tahini
• 1 garlic clove
• 3/4 teaspoon cumin
• 2 1/2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• Kosher salt
• Freshly ground pepper
• Hot paprika, for garnish
• Pita chips, for serving
• Endive spears, for serving

1. In a food processor, combine the chickpeas with the red peppers, tahini, garlic and cumin and puree to a chunky paste.
2. Scrape down the side of the bowl.
3. Add the lemon juice and the 1 tablespoon of olive oil and puree until smooth.
4. Season with salt and pepper.
5. Scrape the hummus into a bowl.
6. Drizzle with olive oil and sprinkle hot paprika on top.
7. Serve with pita chips and endive spears.

chickpeas, red peppers, tahini, garlic, cumin, lemon juice, extravirgin olive oil, kosher salt, freshly ground pepper, paprika, chips, endive spears

Taken from www.foodandwine.com/recipes/red-pepper-hummus-hot-paprika (may not work)