Charred Red Pepper Hummus
A rich smoky version of hummus.
By Chef Laura Bonicelli
Prep Time
45 min
Cook Time
—
Total Time
45 min
Servings
12 servings
Ingredients
- 2 red bell peppers
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- 3/4 cupcharred peppers (-- from charred peppers)
- 3 1/4 cupscanned or cooked chickpeas
- 1/2 cuptahini
- 1/2 cupextra-virgin olive oil
- 1 lemon (juiced)
- 3 clovesgarlic (minced)
- 1 teaspoonKosher salt
- 2 teaspoonsground cumin
- 1/4 teaspooncayenne pepper
- 2 teaspoonssmoked paprika
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- roasted peppers for garnish
Nutrition Facts
Per Serving (serves 12 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Using tongs, char the red peppers in the flames of a stovetop burner. The peppers should be completely black. Put the peppers in a container or bowl and cover until cool. Pull off all of the blackened skin. Remove the stem and seeds, rinse, and slice. Measure 3/4 cup of the peppers, set the rest aside.
- 2
Combine all ingredients and peppers through paprika in the bowl of a food processor. Process until smooth (there will be some fine lumps). Add warm water, if necessary, to achieve the desired texture.
- 3
Adjust seasonings. Serve topped with reserved peppers.