400 grams cooked chickpeas (canned is fine)
150 grams roasted bell peppers, thinly sliced
1 small garlic clove
1 teaspoon agave nectar
½ teaspoon salt
1 teaspoon ground cumin
2 tablespoons lemon juice
paprika, for garnish
a few slices of toasted pita bread
Put all the ingredients in the bowl of a food processor and process until smooth. Have a taste and adjust the seasonings, if needed.
Transfer the hummus to a deep plate. Drizzle some olive oil and sprinkle a bit of paprika on top. Serve along with a few slices of toasted pita bread.
Hummus Rojo Recipe