Ingredients:

  • 1 large red bell pepper
  • 1 tablespoon olive oil
  • Pinch of salt and black pepper
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • ¼ cup sunflower seeds
  • ¼ cup fresh lemon juice
  • 2 tablespoons olive oil, plus more for drizzling
  • 1-2 cloves garlic, minced
  • ¼ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • 2-4 tablespoons ice water
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the pepper with olive oil, salt, and pepper. Roast for 20-25 minutes, flipping halfway, until the skin is blackened and blistered. Place the pepper in a bowl and cover with plastic wrap. Let cool slightly.
  2. Peel the skin from the cooled pepper, remove the stem and seeds. Roughly chop the pepper.
  3. In a food processor, combine the chickpeas, roasted red pepper, sunflower seeds, lemon juice, olive oil, garlic, cumin, smoked paprika, salt, and pepper.
  4. Process for 1-2 minutes, scraping down the sides as needed.
  5. With the motor running, gradually add the ice water, one tablespoon at a time, until the hummus reaches your desired consistency.
  6. Taste the hummus and adjust seasonings as needed. Add more lemon juice for tang, garlic for intensity, or salt and pepper to taste.
  7. Transfer to a serving bowl, drizzle with olive oil, and sprinkle with paprika or chopped parsley, if desired.