This Roasted Red Pepper Hummus is gutsy dish, loaded with flavor and color. It also packs a wallop in the form of a couple of red jalapenos. I usually don’t like to mess with my hummus, I think it’s one of the most perfect foods on earth just as is. But sometimes I get the urge to embellish.
This hummus gets its color from roasted red peppers. Use them from a jar, or, if you can find some Middle Eastern roasted red pepper spread, all the better. I found some at a stand at our farmer’s market—it’s a spread, or dip, made from roasted red peppers, ground walnuts and spices, and it’s a brilliant, almost fluorescent orange. I’ll going to make it for the blog this week. But regular roasted peppers from a jar will work fine for this hummus.
I went a little crazy on the garnish, with toasted pine nuts, whole chickpeas, parsley, and marinated olives. The chunky garnish, the robust flavors, and hot pepper make this a good choice for feeding hungry sports fans It looks decadent but it’s insanely healthy. Serve with lots of pita, toasted or plain. If you’re going gluten free, use little endive leaves as scoops, jicama sticks, or sugar snap peas…carrots are over used.
One of the fun things about hummus is the presentation. Don’t just plop it in a bowl and serve it naked. Spread it out a bit, and make a swirling pattern with the back of a spoon or spatula so the olive oil will have wonderful crevices to pool in. Pine nuts are freakishly expensive these days, but their flavor, especially when you toast them, is incredible. And fresh parsley makes a nice color contrast with the orange hummus.
It’s 5 O’Clock Somewhere Friday: Roasted Red Pepper Hummus (vegan and gluten free)
- 2 cloves garlic peeled
- 2 red jalapenos rough chopped, seeds and all
- 2 15 oz cans chickpeas drained and rinsed (reserve a handful for garnish)
- 1/4 cup cold water
- 1/2 cup roasted red peppers or Middle Eastern red pepper spread
- 1/2 cup tahini sesame seed paste
- juice of 1 lemon
- salt and fresh cracked pepper to taste
- reserved chickpeas
- 1/3 cup toasted pine nuts
- 1/3 cup marinated Greek olives
- olive oil
- Start with an empty food processor, and while the blade is going, drop in the garlic cloves, let them go until they are finely minced. Then drop in the jalapenos. Same thing.
- Add the 2 cans of chickpeas and pulse and process for about a minute. It will be thick, scrape down the sides of the bowl. Add the cold water, and continue processing for another minute..
- Add the roasted red peppers and continue to process, scraping down as you go.
- Add the tahini, lemon, salt and pepper and let the machine do its thing for a couple of minutes until the hummus is completely smooth and creamy.
- Taste it and add more lemon, salt, or pepper if necessary.
- Hummus does best if it is allowed to sit in the refrigerator for a while before eating. You can make it a day ahead, if you want to.
- Spread in a shallow bowl or plate, and top with the pine nuts, chickpeas, parsley and olives. Drizzle with good olive oil.