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This Roasted Red Pepper Harissa Hummus was delicious. You can use it as an appetizer before dinner, as a centerpiece to keep people eating and talking together at a party, and as a healthy snack if you have any leftovers. We used our Harissa Olive Oil, which adds its characteristic spicy, smoky, chili pepper flavor reminiscent of North Africa and the Middle East. Try it and tell us your favorite food to dip in it!
If roasting your own red peppers:
Preheat oven to 450 degrees F
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
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.
Transfer to a serving bowl. Cover and chill.
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
This recipe was adapted and sourced directly from Suzy Karadsheh at TheMeditteraneanDish.com