Roasted Red Pepper Hummus
 
Prep time
Total time
 
An easy appetizer to make and a real crowd pleaser!
Author:
Recipe type: Appetizer
Cuisine: Middle Eastern
Ingredients
  • 1- 15 oz. can of Garbanzo beans, well drained and peeled
  • ½ cup roasted red peppers (your own or from a jar)
  • 3 cloves roasted garlic (or lightly sautéed)
  • ¼ cup tahini (sesame seed paste)
  • 3 TBSP. lemon juice
  • pinch of ground cumin
  • pinch of Cayenne pepper
  • ½ tsp. salt
  • ⅓ cup cold water
  • Garnish
  • 1 TBSP. fresh cilantro, minced (optional)
  • --- few whole garbanzo beans (optional)
  • --- extra virgin olive oil
  • --- paprika (optional)
  • Pita Chips
  • 3 med. Mediterranean pitas (pocketless)
  • 1 TBSP. olive oil
  • ¼ tsp. paprika (or zaatar)
Instructions
  1. Rinse the Garbanzo beans well under cold running water. Reserve a few for garnish and set aside. Place in a bowl with lukewarm water and rub between your fingers to loosen up the peel. Discard the peel and rinse again.
  2. In a food processor, purée the garbanzo beans, red peppers, garlic, tahini, lemon juice, cumin, Cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Add the cold water and mix again. Taste and adjust the seasoning. Transfer to a serving bowl and refrigerate for at least 1 hour.
  3. Heat the oven to 400°F. Cut the pita into wedges in a single layer on a baking sheet. Brush the tops with a little olive oil and sprinkle with some paprika. Flip the wedges over and repeat with the other side. Bake for about 12 minutes or until the chips are golden brown. Remove to a rack to cool.
  4. To serve, bring the hummus to room temperature, sprinkle with some cilantro, add the reserved garbanzo beans (if using), and drizzle on some olive oil and a pinch of paprika.
Notes
-- If you don't like roasted peppers, you can omit them and you will still have a very flavorful hummus spread!

-- The hummus can be made up to 3 days ahead and stored in the refrigerator. Serve at room temperature for optimal taste.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/roasted-red-pepper-hummus/