Roasted Red Pepper Harissa Hummus

Directions:

If roasting your own red peppers:

Step 1

Preheat oven to 450 degrees F 

Step 2

Place the red bell pepper strips in a small baking dish or cast iron pan. Drizzle generously with Harissa Olive Oil. Bake in heated oven for 15 to 20 minutes or until tender and well-charred (check part-way and turn peppers over as needed.) Remove from oven and let cool. Drain from oil. 

To make the hummus

Step 3

In the large bowl of a food processor fitted with a blade, add the roasted bell peppers along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice (do not add pine nuts yet.) Drizzle a little Harissa Olive Oil. Run the processor until you reach the desired creamy paste consistency. Test seasoning and adjust if needed. Run the processor again to combine.

Step 4

Transfer to a serving bowl. Cover and chill.

Step 5

When ready to serve, top roasted red pepper hummus with a little more Harissa Olive Oil and the toasted pine nuts. Add a pinch of paprika or sumac for garnish, if you like. Serve with warm pita bread and sliced veggies for dipping! Enjoy!

Prep Time: 5 mins

Cook Time: 25 mins

• Cook's Tip: For a more rustic texture, don’t peel the chickpeas or the roasted peppers. If you want a super smooth hummus, I suggest you take the time to peel the chickpeas and roasted peppers after they come out of the oven and have cooled enough to handle.
• Cook's Tip: It's best if you can chill the roasted red pepper hummus for about an hour before serving. This will help the texture and will allow flavors to develop fully. This is a garlicy dip, so if you're unsure, begin with less garlic.
• Storage Tip: Roasted red pepper hummus can be stored in a tight-lid container in the fridge. It will keep well for 2 to 4 days.

This recipe was adapted and sourced directly from Suzy Karadsheh at TheMeditteraneanDish.com