I like to think of hummus as one of the most flexible dishes. Got bread? Spread some hummus on it. Got eggs? Scramble them with some hummus on the side. Got a salad? Skip the dressing and use hummus instead. One batch of good hummus can practically spice up every meal or snack you eat for days.
But it doesn’t end there… all hummus has some basic ingredients in common (chickpeas and tahini, for example), but beyond the basics, you’re free to improvise.
Since I’m having a very serious red pepper moment right now, I incorporated some roasted peppers into my hummus, and combined them with some garlic to balance out the sweetness. The end result? The hummus everyone in our house is currently obsessed with (and probably will be obsessed with for a while).
Ingredients
- 3 red peppers
- 1 1/2 cups cooked chickpeas
- 1/2 cup tahini
- 1 clove garlic
- 2 tbs lemon juice
- 2 tbs olive oil
- 1/2 tsp sesame seeds
- 1/2 tsp cumin powder
- 1/2 tsp salt
- Optional: Paprika, for garnishing
Method
- Preheat oven to 220 degrees celsius
- Remove the tops and seeds from the peppers, and cut into halves
- Place the halves face-down on a baking tray, drizzle evenly with roughly 1 tbs of olive oil, and place in the oven
- Remove the red peppers from the oven when their skins start to turn black-ish, transfer them immediately into a bowl of cool water, and then dry them and place them in a food processor
- Add the chickpeas, tahini, garlic, lemon juice, remaining olive oil, sesame seeds, cumin powder, and salt, and blend until smooth
- Garnish with a bit of olive oil and paprika, if desired
- Enjoy!
