Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted red pepper hummus with olive oil and pine nuts

Roasted Red Pepper Hummus Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 43 reviews

Description

Roasted red pepper hummus is a delicious twist on the classic, thanks to sweet roasted red peppers, garlic, jalapeno and a hint of sumac and smoked paprika! Grab the tips and notes below and be sure to watch the video! 


Ingredients

Scale
  • 1 red bell pepper, seeded, and cut in 1″ strips
  • 1 jalapeno pepper, sliced in half length wise (optional)
  • 2 cups/453 g 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 (I used Private Reserve)
  • Salt

Instructions

  1. Preheat oven to 450 degrees F (skip this part if using jarred roasted red peppers and jalapeno. see note below)
  2. Place the red bell pepper strips and jalapeno 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.
  3. In the large bowl of a food processor fitted with a blade, add the roasted bell peppers and jalapeno 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.
  4. Transfer to a serving bowl. Cover and chill.
  5. 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! Enjoy!

Notes

  • Cook’s Tip: I did not peel the chickpeas nor the roasted peppers for a more rustic texture, if you want a super smooth hummus, I suggest you take the time to peel the chickpeas and roasted peppers (once they’re cooled enough to handle)
  • Cook’s Tip: It’s best if you can chill the roasted red pepper hummus for about an hour before serving. This will help the texture and will allow flavors to develop fully. This is a garlicy dip, so if you’re unsure, begin with less garlic.
  • Shortcut Tip: You can use jarred roasted red peppers if you like instead to save time. You can also use raw or jarred jalapenos, but chop them well before adding (here I had removed the seeds, so the jalapeno is not too hot.)
  • Storage Tip: Roasted red pepper hummus can be stored in a tight-lid container in the fridge. It will keep well for 2 to 4 days (some folks say up to one week, I’m not sure because mine never lasts this long.)
  • Recommended for this Recipe: from our all-natural spice collection, sumac and smoked paprika! And our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
  • Visit the Mediterranean Dish store to purchase our all-natural or organic spices. Create your own 6-pack or 3-pack of your favorites!
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Category: Appetizer
  • Method: Counter top
  • Cuisine: Mediterranean