Drain the beans (no need to rinse). If using chickpeas, I recommend taking the time to peel them and discard the skins. While not a necessary step, this creates an incredibly smooth hummus. If using jarred red peppers, drain and pat dry with paper towels to remove some of the excess liquid.
Add the beans and red peppers to a food processor, pulsing several times to start breaking down the ingredients. Add the garlic, tahini, olive oil, lemon juice, salt, and 1 tablespoon water. Puree until the mixture is smooth, stopping to scrape down the sides of the bowl a few times along the way.
Stop and check the consistency. If you’d prefer a thinner hummus, add an additional 1-3 tablespoons of water and puree until the desired texture is reached. Taste, and adjust the seasoning if desired.
Place in a serving bowl and sift a thin layer of smoked paprika on top (about 1/4 - 1/2 teaspoon), then garnish with chopped parsley, if using (see notes on how to add smoked paprika directly to the hummus, if you prefer). Leftovers will keep in the refrigerator for up to 5 days.
If you're using chickpeas and want an incredibly smooth hummus, take the time to peel off and discard the skins (or as many of them as you have the patience to remove). While white beans aren't the traditional choice for hummus, I find they create a nice, smooth texture without the need to peel, so I often use them instead.If using jarred red peppers, this recipe calls for approximately 1 (12-ounce) jar. If using homemade roasted red peppers, the quantity will depend on how large they are. One cup will be approximately 2-3 medium peppers.In addition to adding a wonderful smoky flavor, smoked paprika adds a beautiful color for presentation. I prefer to sift a thin layer over the hummus since it looks nice, but you can also add it directly to the hummus. After pureeing the ingredients in the food processor and making all of the necessary adjustments for taste and texture, puree in the smoked paprika, 1/4 teaspoon at a time, until you’re happy with the flavors.