Roasted Red Pepper Hummus - Middle Eastern Recipes

Ingredients

• 0 teaspoons cayenne pepper, to taste (or use crushed red pepper flakes)
• 2 Tbsps reserved chickpea liquid (or water)
• 355 milliliters cooked chickpeas (15oz can), 2 tbsp liquid reserved and set aside
• 2 garlic cloves
• 1 teaspoon kosher salt, or to taste
• 5 Tbsps freshly squeezed lemon juice (about 1 large lemon)
• 2 servings Olive oil, for drizzling + Paprika, for garnish
• 177 milliliters roasted red peppers
• 59 milliliters tahini