Roasted red pepper hummus is a flavorful variation of traditional hummus, combining the creamy texture of chickpeas with the sweet and smoky flavor of roasted red peppers. The following is the instructions on how to make it:
- Roast the Red Pepper:
- Preheat your oven to 450°F (230°C).
- Place the red pepper on a baking sheet and roast in the oven, turning occasionally, until the skin is charred and blistered, about 25-30 minutes.
- Remove from the oven and place in a bowl, cover with plastic wrap and let it cool. This makes peeling the pepper easier.
- Once cooled, peel off the skin, remove the seeds and stem, and chop the pepper.
- Prepare the Hummus:
- In a food processor, combine the chickpeas, chopped roasted red pepper, tahini, olive oil, lemon juice, garlic, cumin, and a pinch of salt.
- Blend until smooth. If the hummus is too thick, you can add a little water or more olive oil to reach your desired consistency.
- Taste and Adjust Seasonings:
- Taste the hummus and adjust the seasonings, adding more salt, lemon juice, or garlic as needed.
- Serve:
- Transfer the hummus to a serving bowl. Drizzle with a bit more olive oil and sprinkle with paprika or cayenne pepper and chopped parsley for garnish.
- Serve with pita bread, pita chips, vegetables, or as a spread.
Please Note:
- Tahini: Tahini is a key ingredient in hummus. It can be found in the international aisle of most grocery stores or in Middle Eastern markets.
- Texture: For creamier hummus, you can peel the chickpeas by gently pinching them between your fingers, though this is optional.
- Storage: Roasted red pepper hummus can be stored in an airtight container in the refrigerator for up to a week.