Red Pepper Hummus Recipe
Blended chickpeas, tahini, red pepper, garlic, onion & spices. Topped with Feta, Kalamata olives, tomatoes, red & green onions. Served with warm pita wedges.
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Ingredients
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Hummus Base
Topping
To Serve
Method
Hummus Base
- 1
Prepare chickpeas
Drain and rinse the canned chickpeas. To achieve a smoother hummus, optionally remove loose skins by rubbing handfuls of chickpeas between your fingers or pinching the skins off; this is optional but yields a silkier texture.
- 2
Blend base ingredients
In a food processor add the drained chickpeas, roasted red bell peppers, tahini, lemon juice, garlic cloves, ground cumin, smoked paprika, salt, and black pepper. Pulse to begin breaking down the mixture (about 6–8 pulses).
- 3
Process to smooth
With the processor running, slowly stream in 2–3 tablespoons of extra-virgin olive oil. Continue processing for 1–2 minutes until mostly smooth. If the hummus is too thick or grainy, add ice water 1 tablespoon at a time (up to 2 tablespoons) and process between additions until you reach a creamy, spreadable consistency.
- 4
Taste and adjust
Taste and adjust seasoning: add more salt, lemon juice, or a pinch more smoked paprika or cumin as desired. Process briefly to incorporate any adjustments.
Topping
- 5
Prepare toppings: crumble the feta, pit and halve the Kalamata olives, quarter the cherry tomatoes, finely dice the red onion, and thinly slice the green onion. Combine them in a small bowl and toss gently with 1 tablespoon olive oil and the optional 1/2 teaspoon lemon zest to marry flavors.
- 6
Reserve a few of each topping (feta, olive halves, tomato quarters) to artfully arrange on the hummus when plating.
To Serve
- 7
Warm pita wedges: Preheat oven to 350°F (175°C). Lightly brush pita wedges with 1 teaspoon olive oil and place on a baking sheet. Warm in the oven for 6–8 minutes until heated through and slightly crisp at the edges. Alternatively, warm in a dry skillet over medium heat for 1–2 minutes per side.
- 8
Plate the hummus: Transfer the red pepper hummus to a shallow serving bowl and use the back of a spoon to create a shallow well in the center. Drizzle a little extra-virgin olive oil over the top.
- 9
- 10
Serve: Serve immediately with warm pita wedges. Leftover hummus can be refrigerated in an airtight container for up to 4 days.
