Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8
Ingredients: 2 red bell peppers, (seeded and cut in 1-inch strips,); 1 jalapeno pepper, (seeded, and sliced in half length wise (optional)); 2 cups cooked chickpeas, (canned chickpeas are fine, drained and rinsed); 2 to 4 garlic cloves, (chopped); 5 tbsp tahini paste; 1 to 2 tsp sumac; 1/2 tsp to 1 tsp smoked paprika, (adjust to your liking); 1 lemon, (juice of); extra virgin olive oil,; salt

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https://www.themediterraneandish.com/roasted-red-pepper-hummus-recipe/

Roasted Red Pepper Hummus

This roasted red pepper hummus recipe is creamy, smoky, and sweet, with just enough spicy kick! You'll love this flavor-packed twist on classic hummus.

Rezept

Appetizer

Zubereitungszeit ca. 30 MinutenVorbereitung ca. 5 MinutenKochzeit ca. 25 Minuten

Zutaten:

2 red bell peppers, (seeded and cut in 1-inch strips,)
1 jalapeno pepper, (seeded, and sliced in half length wise (optional))
2 cups cooked chickpeas, (canned chickpeas are fine, drained and rinsed)
2 to 4 garlic cloves, (chopped)
5 tbsp tahini paste
1 to 2 tsp sumac
1/2 tsp to 1 tsp smoked paprika, (adjust to your liking)
1 lemon, (juice of)
extra virgin olive oil,
salt

Arbeitsschritte:

Preheat oven to 450°F (skip this part if using jarred roasted red peppers and jalapeno.
Roast the peppers: Place the red bell pepper strips and jalapeno in a small baking dish or cast-iron skillet. Drizzle generously with olive oil. Bake in a heated oven for 15 to 20 minutes or until tender and well-charred (turn peppers over halfway through). Remove from oven and let cool. Drain from oil.
Blend. In the bowl of a fitted with an S-blade, add the roasted bell pepper strips from one bell pepper and jalapeno along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice. 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.
Serve: Transfer to a serving dish, and spoon swoops and swirls into the hummus. Mince the remaining pepper strips and sprinkle them over the hummus. Drizzle with extra virgin olive oil, and sprinkle a pinch of paprika or sumac for garnish, if you like. Serve with warm pita and sliced veggies.