Roasted Red Pepper Hummus

Name: Roasted Red Pepper Hummus
Prep time: 20 min
Total time: 20 min
Yield: 3 cups
Ingredients: 2 (15-oz) chickpeas; ¼ cup lemon juice; ¼ cup tahini; ⅔ cup red bell pepper; 2 garlic; ¾ teaspoon sumac; Heaping ¼ teaspoon cumin; ⅛ teaspoon cayenne pepper; 1 teaspoon salt; ¼ teaspoon sugar; 3 tablespoons extra-virgin olive oil; 2 tablespoons pine nuts

User Reviews

5

6 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
3 cups
Calories
163 kcal
Course
Appetizer
Cuisine
Middle Eastern, Israeli

Roasted Red Pepper Hummus

Iris Warren

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With a hint of smoky sweetness, this creamy roasted red pepper hummus is a fresh take on a Mediterranean classic.

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Ingredients

Servings

2 (15-oz) chickpeas well-drained canned
¼ cup lemon juice freshly squeezed from 2 lemons
¼ cup tahini sesame, well-stirred
⅔ cup red bell pepper roasted, jarred, drained and patted dry, roughly chopped
2 garlic cloves, roughly chopped
¾ teaspoon sumac plus more for serving, optional but recommended
Heaping ¼ teaspoon cumin
⅛ teaspoon cayenne pepper
1 teaspoon salt
¼ teaspoon sugar
3 tablespoons extra-virgin olive oil plus more for drizzling
2 tablespoons pine nuts toasted, for serving, optional

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Instructions

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In the bowl of a food processor fitted with the metal blade, combine the chickpeas, lemon juice, tahini, roasted red bell peppers, garlic, sumac (if using), cumin, cayenne pepper, salt, sugar, and olive oil. Process for 1 to 2 minutes, until smooth and creamy. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning, if necessary.
Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with sumac (if using), then garnish with the toasted pine nuts (if using). Serve at room temperature with pita bread, pita chips, or crudités.

Notes

Note: To toast pine nuts, heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.)
Make-Ahead Instructions: Red pepper hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.

Nutrition Information

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Serving 0.25 cup Calories 163kcal (8%) Carbohydrates 18g (6%) Protein 6g (12%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 215mg (9%) Fiber 5g (20%) Sugar 3g (6%)