Ingredients
- red bell pepper, seeded, and cut in 1″ strips
- jalapeno pepper, slice d in half length wise (optional)
- cup s1/453 g cooked chickpeas (can ned chickpeas are fine, drained and rinsed)
- to4 garlic clove s, chopped (start with less garlic if not sure)
- tbsp1/85 gtahini paste
- to 2 tsp1/2 to 4 gsumac
- 1/2 tsp to 1 tsp smoked paprika(adjust to your liking)
- lemon, juice of
- tbsp toasted pine nuts, optional.
- Extra virgin olive oil (I usedPrivate Reserve)
- Salt
Instructions
- Preheat oven to 450 degrees F (skip this part if using jarred roasted red peppers and jalapeno. see note below)
- 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.
- 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.
- Transfer to a serving bowl. Cover and chill.
- 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!
