Spicy Smokey Red Pepper Hummus
Simple, healthy lunch, snack, or party platter addition.
I like to make a big batch of this for make-ahead lunches for the week, but remember to eat it within that amount of time, because unlike ya fav store-bought hummus, this has no preservatives.
Ingredients
1 red bell pepper (we’re just going to roast it, so if you have a jar of roasted red peppers in the fridge, that works great here. they are a great shortcut because they are packed in oil so they last forever. I just happened to have a red pepper that was going bad in my produce bin)
1 can chickpeas, drained
3 tbsp tahini (toasted sesame paste. this comes in a jar or resealable can)
2 tbsp harissa paste
2 tbsp olive oil
Big squeeze of lemon juice
Instructions
If roasting a fresh pepper, you have two options – oven or open flame.
If you have a range stovetop or grill, just place the pepper on the grate and turn the heat on medium, turning every 30 seconds or so with tongs, until the skin is mostly charred, about 5 minutes. Then, once cooled a little, slide/flake the charred skin right off and remove the stem and seeds.
If using the oven, slice the pepper in half, remove the stem and seeds, and roast them, cut side down, on a sheet pan, for about 45 minutes on 450º. Then, once cooled a little, slide/flake the charred skin right off. This certainly takes longer, but the result is better IMO.
Combine all ingredients in the food processor with a big pinch of salt. Blend on low, slowly streaming in about 1/4 cup of water until you get a nice smooth consistency.
Serve with everything pretzel chips or your favorite crudité.
