Description
Indulge in the ultimate crowd-pleaser with this easy-roasted red pepper hummus that's sure to steal the spotlight at your next gathering.
Ingredients
Units
Scale
- 1-15.5 ounce can chickpeas, rinse and drained (reserve a few chickpeas as a garnish, if desired)
- 1/2 cup tahini
- 1 jar roasted peppers (12.6 ounces or 375 gr)
- 1/4 cup fresh lemon juice
- 1 -1/2 tbsp Harissa, depending on how spicy and hot you like it.
- 1 garlic clove (optional)
- 1 tsp Sea salt
- 1 tsp ground cumin
- 1/4 tsp ground coriander
- 1 tsp honey or maple syrup (optional)
Instructions
- Open the jar of peppers and drain well.
- To prepare the hummus, combine all the ingredients in the food processor and process until smooth. Refrigerate until ready to use.
- Before Serving drizzle extra virgin olive oil and garnish with pistachios, sesame seeds, pinenuts, chopped parsley, or a sprinkle of paprika.
Notes
- You can use homemade roasted red peppers if you want to take the time to roast them. Here's how to roast red peppers
- Each brand of harissa has a different level of smokiness and spiciness. Choose your favorite and add it to your hummus to suit your taste.
- For a different flavor profile use a clove of garlic and 3/4 tsp of smoked paprika instead of the Harissa
- Store in an airtight container in the fridge for up to 5 days. Always use a clean utensil to scoop up the hummus ( don't double dip ;-)) to keep your hummus fresh.
- Hummus freezes very well. Place it in a sealed container and freeze for up to three months. When ready to use, let the hummus thaw and whisk well until creamy.
This post was originally published on June 5th, 2017
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Grill
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 86
- Sugar: 2 g
- Sodium: 221.7 mg
- Fat: 5.1 g
- Saturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2.1 g
- Protein: 3.1 g
- Cholesterol: 0 mg