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Red Pepper Hummus

Charred Red Pepper Hummus

© Chef Laura Bonicelli
A rich smoky version of hummus.
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Prep Time 45 minutes
Total Time 45 minutes
Course Appetizer, Starters
Cuisine American, Mideastern
Servings 12
Calories 191 kcal

Ingredients
  

  • 2 red bell peppers
  • ======
  • 3/4 cup charred peppers -- from charred peppers
  • 3 1/4 cups canned or cooked chickpeas
  • 1/2 cup tahini
  • 1/2 cup extra-virgin olive oil
  • 1 lemon juiced
  • 3 cloves garlic minced
  • 1 teaspoon Kosher salt
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons smoked paprika
  • ======
  • roasted peppers for garnish

Instructions
 

  • 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.
  • 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.
  • Adjust seasonings. Serve topped with reserved peppers.

Nutrition

Calories: 191kcalCarbohydrates: 11gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 323mgPotassium: 201mgFiber: 3gSugar: 2gVitamin A: 1114IUVitamin C: 43mgCalcium: 40mgIron: 2mg
Keyword chickpeas, tahini
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