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Hummus with Roasted Bell Peppers

Hummus with Roasted Bell Peppers

You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less. Think of the hummus as a mere vehicle for all this deliciousness. This recipe is from Tusk in Portland, OR.

Ingredients

  • 6 red, yellow, and/or orange bell peppers, halved lengthwise
  • 5 tablespoons plus ⅓ cup olive oil
  • 2 tablespoons Sauvignon Blanc vinegar or other white wine vinegar
  • 2 tablespoons cooked dried chickpeas (removed from pot of cooked chickpeas when making hummus)
  • 1 tablespoon finely chopped parsley
  • Urfa pepper (for serving)

Recipe Preparation

  • Heat broiler. Place peppers, cut side down, on a rimmed baking sheet, drizzle with 2 Tbsp. oil, and season generously with salt. Broil peppers until blackened in spots but flesh is still firm, about 3 minutes. Remove from oven and turn down temperature to 400°. Drizzle ⅓ cup oil over peppers and roast until flesh is soft and silky in texture, 20–25 minutes. Let cool, then remove ribs and seeds; discard. Cut peppers into 1" pieces and place in a large bowl. Add vinegar and toss to combine; taste and season with more salt if needed (makes about 5 cups).

  • Spread hummus on a plate and top with about 1 cup roasted bell peppers (reserve remaining peppers for another use). Top with cooked chickpeas, drizzle with remaining 3 Tbsp. oil, and top with parsley. Sprinkle with Urfa pepper.

  • Do Ahead: Bell peppers can be roasted 2 days ahead. Cover and chill.

Recipe by Sam Smith, Tusk, Portland, OR

Nutritional Content

Calories (kcal) 340Fat (g) 31Saturated Fat (g) 4Cholesterol (mg) 0Carbohydrates (g) 15Dietary Fiber (g) 4Total Sugars (g) 4Protein (g) 6Sodium (mg) 50

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Watch the video: Roasted Red Pepper Hummus Recipe - Chili Pepper Madness (June 2021).