Santa Maria Roasted Red Pepper Hummus

Ingredients

• 1 large red bell pepper
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/3 cup tahini
• 1–2 tbsp Salted Perfection Santa Maria Select Blend
• 2 tbsp fresh lemon juice
• 1 clove garlic, peeled
• 2 tbsp extra virgin olive oil, plus more for drizzling
• 2–3 tbsp ice water (for fluffiness)
• Fresh parsley, for garnish (optional)
• Vegetable sticks or pita bread, for serving

Instructions

1. First, you need to roast that pepper! Turn your oven broiler on high. Place the whole red pepper on a baking sheet and broil it, turning occasionally, until the skin is charred black on all sides (about 10–15 minutes). You are doing great!
2. Remove the pepper and place it in a bowl covered with plastic wrap or a plate to steam for 10 minutes. This makes peeling easy. Once cool enough to handle, peel off the charred skin, remove the seeds, and discard the stem.
3. In a food processor or high-powered blender, combine the tahini and fresh lemon juice. Process for 1 minute, scrape down the sides, and process for another 30 seconds. This whip creates the creamiest texture!
4. Add the olive oil, peeled garlic, roasted red pepper, and the Salted Perfection Santa Maria Select Blend. Process for another minute until everything is well incorporated.
5. Add the chickpeas to the food processor. Blend for 1 to 2 minutes. While the motor is running, slowly drizzle in the ice water until the hummus reaches your dream consistency—super smooth and fluffy.
6. Taste it! If you want more punch, add a pinch more seasoning. Transfer to a serving bowl, drizzle with a little extra olive oil, and get ready to serve the best dip in town.
7. DUNZO!