ROASTED RED PEPPER HUMMUS RECIPE MEDITERRANEAN-AMERICANA

Roast a red pepper under the broiler in the oven, turning it to avoid over-roasting.

Once roasted, place the red pepper in a plate or plastic bag and cover it to make peeling easier.

Peel off the charred skin of the red pepper and remove all seeds.

Place the roasted red pepper in a food processor.

Add the can of garbanzo beans to the food processor.

Add the minced garlic and yogurt to the food processor.

Add 1/2 cup of lemon juice and 1/2 teaspoon of salt to the mixture.

Add a little cayenne pepper for spice, if desired.

Blend the mixture until smooth and a nice orangey-red color is achieved.

Add about 1/2 cup of tahini and 1 tablespoon of olive oil to the mixture.

Pulse again to combine and check the consistency.

If the hummus is too wet, add 1 to 2 more tablespoons of tahini and blend again until desired consistency is reached.

Transfer the hummus to a serving dish and spread it out evenly.

Garnish with parsley and black olives for color.

Drizzle a little olive oil on top before serving.

Equipment Needed

Spice Level:

Dietary

Allergens