Ingredients
1 (15.5-oz.) can chickpeas, drained and rinsed
1 1/2 c. diced roasted red bell pepper, divided
1/4 c. tahini
1/2 c. crumbled blue cheese, divided
1/4 c. hot sauce
3 tbsp. extra-virgin olive oil, plus more for drizzling
1 small clove garlic, chopped
Kosher salt
2 green onions, chopped
Pita chips, for serving
Celery, for serving
Carrot sticks, for serving
Preparation
Step 1In a food processor, combine chickpeas with ½ cup roasted red bell pepper, tahini, ¼ cup blue cheese, hot sauce, olive oil, and garlic. Pulse until smooth, scraping down side as necessary.Step 2Transfer hummus to a shallow serving bowl and wipe food processor clean. Add remaining 1 cup roasted red bell pepper to food processor and season with salt. Pulse until pureed. Step 3Top hummus with roasted pepper puree, green onions, and remaining ¼ cup blue cheese. Drizzle with more olive oil and serve with pita chips, celery, and carrots.
