Roasted Sweet-Pepper Hummus Plate
This Roasted Sweet-Pepper Hummus Plate is vibrant, flavorful, and easy to make, perfect as a healthy snack or party appetizer packed with smoky sweetness and creamy texture.
Servings: 4 servings
Ingredients
- 2 cups canned chickpeas drained and rinsed
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic minced
- 1/2 teaspoon cumin
- Salt to taste
- 1-2 tablespoons olive oil
- 2 roasted red bell peppers diced
- 1/4 cup fresh parsley chopped
- Pita bread or assorted raw veggies for serving
Instructions
Roast the Red Bell Peppers
- Start by roasting your red bell peppers until their skins are charred and blistered. You can do this under a broiler, on a grill, or directly over a gas flame.
- Once roasted, place them in a sealed container or a bowl covered with plastic wrap to steam for about 10 minutes to make the skins easier to peel off.
- After peeling, dice the peppers and set them aside.
Prepare the Hummus Base
- In a food processor, combine the drained chickpeas, tahini, lemon juice, minced garlic, cumin, and a pinch of salt. Pulse until the mixture starts to come together.
- While processing, slowly drizzle in 1 tablespoon of olive oil. If the hummus seems too thick, add a tablespoon or two of water until you reach your desired creamy consistency.
Incorporate the Roasted Peppers
- Add about half of the diced roasted red peppers to the hummus base in the food processor. Pulse a few more times to blend them in but still leave some texture.
- This will create a luscious, slightly chunky texture with vibrant flecks of red pepper throughout.
Assemble the Plate
- Spoon the hummus onto a serving plate, creating a shallow well in the center.
- Drizzle with the remaining olive oil and garnish with the rest of the diced roasted peppers and fresh parsley for color and flavor.
Serve
- Serve your Roasted Sweet-Pepper Hummus Plate with warm pita bread, crunchy veggie sticks like cucumber, carrots, or bell peppers, or toasted flatbread for dipping.
- Enjoy as a snack, appetizer, or part of a mezze spread.
Equipment
- Broiler
- Food Processor
- Serving Plate
Notes
- Roast the peppers thoroughly and peel off skins for the best smoky flavor and smooth texture.
- Adjust the consistency by adding water or olive oil as needed for creaminess.
- Store leftovers in an airtight container with a drizzle of olive oil; it lasts 4-5 days refrigerated.
- Try variations like adding cayenne for spice or smoked paprika for extra smoky depth.
- Pair with gluten-free crackers or veggies for dietary accommodations.