Hummus (Roasted Red Pepper)
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 1/2 cups
Red pepper, garlic and spices go into the hummus variant. Creamy with a little bit of texture, and packed with flavour – sweet, smoky, and spicy!
Ingredients
- 1 red bell pepper, seeded, cut in 8 pieces lengthwise
- 1 jalapeño pepper, sliced in half length wise (optional)
- 450g cooked chickpeas (canned chickpeas are fine, drained and rinsed)
- 2 to 4 garlic cloves, chopped (start with less garlic if not sure)
- 5 tbsp/85 g tahini paste
- 1 to 2 tsp/ 2 to 4 g sumac
- 1/2 tsp to 1 tsp smoked paprika (adjust to your liking)
- 1 lemon, juice of
- 2 tbsp toasted pine nuts, optional.
- Extra virgin olive oil
- Salt
Method
To roast the peppers: Preheat oven to 230°C/210°C fan. Place the red bell pepper strips and jalapeño in a small baking dish or cast iron pan. Drizzle generously with olive oil. Bake in heated oven for 15 to 20 minutes or until tender and well-charred (check part-way and turn peppers over as needed.) Remove from oven and let cool. Drain from oil.
In the large bowl of a food processor fitted with a blade, add the roasted bell peppers and jalapeño along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice (do not add pine nuts yet.) Drizzle a little extra virgin olive oil. Run the processor until you reach the desired creamy paste consistency. Test and adjust seasoning,if needed. Run the processor again to combine.
Transfer to a serving bowl. Cover and chill.
When ready to serve, top roasted red pepper hummus with a little more extra virgin olive oil and the toasted pine nuts. Add a pinch of paprika or sumac for garnish, if you like. Serve with warm pita bread and sliced veggies for dipping!
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