Roasted Pepper Hummus

Loaded Fire Roasted Red Pepper Hummus

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by

Al McFarland
in
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Roasted Pepper Hummus

Loaded Fire Roasted Red Pepper Hummus

If you love hummus (or even if you don’t), you have to try this recipe. Packed with flavour and just the right amount of spice, this dish is the perfect as a afternoon snack or centrepiece to your favourite charcuterie board. Topped with fresh ingredients, this dish provides a delightful balance of creaminess and crunch. Serve with fresh bread or pita, crostini, or fresh veggies.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: Middle Eastern
Calories: 349
Ingredients Equipment Method Notes

Ingredients
  

Hummus
  • 1 red pepper
  • 3 cups chickpeas rinsed + drained
  • 1/2 cup tahini
  • 1 lemon juice + zest
  • 3 cloves garlic diced
  • 1/2 tsp cumin
  • 1/8 tsp cayenne pepper
  • 2 tsp sea salt
  • 3 tbsp olive oil
  • 2 tbsp water
Toppings
  • 1/2 cup Kalmata olives roughly chopped
  • 1/2 cup Castelvetrano (green) olives roughly chopped
  • 1/4 cup pepitas toasted
  • 1 cup cucumber diced
  • 1/2 cup grape tomatoes halved
  • 1/3 cup sundried tomatoes chopped
  • 1/2 cup Feta cheese crumbled
  • 1 tbsp fresh parsley chopped
  • 1/4 cup red onions diced
  • 1 tbsp seasame oil
  • 1/2 tsp fleur de sel
  • 1/4 tsp ground sumac

Equipment

  • food processor
  • small frying pan or baking sheet
  • citrus press
  • microplane or grater
  • spatula
  • small bowl
  • plastic wrap
  • measuring cups and spoons
  • serving dish

Method
 

Mise en Place
  1. Assemble equipment. Measure and separate all ingredients. Zest and juice lemon. Peel and dice garlic. Chop olives and parsley. Wash red pepper. Dice cucumber and onions. Crumble feta and halve tomatoes.
Cooking + Assembly
  1. Place the whole red pepper directly over the open flame of a gas stove and cook until charred. Place the pepper in a small bowl and cover with plastic wrap. Set aside to let cool for 5-10 minutes.
  2. Toast pepitas in either a frying pan over medium heat or in the over at 350 degrees F for 4-5 minutes. Set aside to cool.
  3. Remove seeds and chop the roasted pepper into small chunks.
  4. Place roasted pepper and all other ingredients into a food processor except for the toppings. Puree the ingredients until smooth, pausing to scrape the sides with a spatula when needed.
  5. Add the hummus mixture to a serving, garnish with the fresh toppings, and drizzle with the sesame oil. Sprinkle with fleur de sel and sumac before serving.

Notes

  • The toppings for this hummus are only recommendations. Feel free to experiment by adding your own favourites.
  • Serve with baked pita, Naan bread, or crackers.