Here’s the refreshing sweet flavor of hummus with roasted red peppers that not only enhance the hummus flavor, but adds a colorful topping to add to your table. You can enjoy this dish summer or winter with your favorite chips or toasted pita bread wedges.
For this recipe you will need:
1 (20 oz) can + 1 (7 oz) can chickpeas, drained
½ cup Extra Virgin Olive Oil (Oreno Hellenic Ladi preferred)
1/3 cup fresh lemon juice is best, but there’s always the bottled juice as second choice
3 garlic cloves, minced
2 teaspoons cumin
1 teaspoon salt
2 teaspoon tahini (sesame seed paste in a jar)
4 tablespoons roasted red peppers chopped
2 tablespoons pine nuts toasted
Hummus with Roasted Red Peppers
Put first seven ingredients in food processor. Blend until smooth; add Extra Virgin Olive Oil (Oreno Hellenic Ladi preferred) and lemon juice to achieve desired consistency. Place in bowl and top with chopped red peppers and toasted pine nuts. Placing the hummus and topping in a glass bowl make a nice presentation of color. When there’s no time to roast your red peppers, use the roasted red peppers that you buy in a jar. Refrigerate up to 2 days. Drizzle additional Extra Virgin Olive Oil on top before serving. You can also use yellow or orange peppers in lieu of the red peppers. This may depend on the colors of your favorite football team if you are making this for friends and family watching the game. If you would like to serve the hummus with pita breads, toast the bread for 15 minutes on 350 degrees or until slightly crisp and then cut them in wedges. Again, if time is limited, just open a bag of pita chips or any of your favorite crackers. This recipe makes a nice size bowl of Hummus with Roasted Red Peppers for a medium sized crowd. Enjoy as an appetizer or with your favorite roasted vegetables from your local farmer’s market!
We hope you enjoy this simple and easy recipe! Here are some other excellent ways to prepare Hummus with Roasted Red Peppers: