Scale

For the Hummus:

1/3 cup chopped roasted red peppers

1, 15 ounce can chickpeas, drained and rinsed

2 tablespoons extra virgin olive oil

1 tablespoon tahini

1 teaspoon paprika

1 teaspoon lemon juice

1/2 teaspoon kosher salt

For garnish:

1/4 cup pomegranate arils

1 tablespoon extra virgin olive oil

Fresh basil leaves (optional)

sea salt

To dip:

Pita wedges

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In a food processor, add all of the ingredients for the hummus and blend until smooth

Garnish with pomegranate seeds, olive oil, and sea salt (basil is optional)

Cut fresh pita into wedges and serve with hummus

If your hummus is too thick for your liking, you can add 1 tablespoon of water to thin it out.