Roasted Red Pepper and Rosemary Hummus

5.00 (4)
⏱ 45 mins 🍽 12 serving(s) 🏷 Spreads

This rich and creamy hummus is a flavourful twist on the classic. It starts with chickpeas simmered until tender, blended with roasted red pepper, fresh rosemary, parsley, and tahini. The mixture is seasoned with cumin, lemon, and a hint of cayenne before being aged to develop its full taste. To serve, it's spread on a plate and finished with a drizzle of olive oil and a sprinkle of paprika. Perfect with toasted pita or fresh vegetables.

Roasted Red Pepper and Rosemary Hummus

Ingredients

  • 2 (15 ounce) cans chickpeas, rinsed
  • 1 large red pepper
  • 1 garlic clove, finely diced
  • 1 cup Italian parsley (large flat leaves)
  • 2 medium green onions, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 6 tablespoons tahini
  • 3 whole lemons, juiced
  • 1/2-1 teaspoon salt
  • 1/2-1 teaspoon black pepper
  • 1 tablespoon tamari or 1 tablespoon soy sauce, to taste
  • 2 teaspoons cumin, to taste
  • 1/2 cup olive oil
  • 1 dash cayenne pepper, to taste
  • Hungarian paprika

Method

  1. Rinse the chickpeas and put them in a saucepan, covering them with water.
  2. Bring the water to a boil, then let it simmer for 30-60 minutes to soften the chickpeas, adding more water if needed.
  3. Drain the cooked chickpeas using a strainer and set them aside.
  4. Cut the red pepper in half and remove all the seeds.
  5. Roast the pepper halves under a broiler or on a grill until the skins are blackened, which takes about 3-5 minutes.
  6. Place the roasted pepper, garlic, parsley, green onions, and rosemary into a food processor and mince them finely.
  7. Add the chickpeas, tahini, lemon juice, salt, cumin, olive oil, and tamari to the processor and blend to create a thick paste, mixing for around 10 minutes.
  8. Add cayenne pepper to the mixture according to your preferred spice level.
  9. Put the hummus into a container with a lid and refrigerate it for 12-24 hours.
  10. When ready to serve, spread the hummus about ½ inch thick on a plate, drizzle it with olive oil, and sprinkle with Hungarian paprika and cumin.
  11. Enjoy with toasted pita bread, sliced baguette, or fresh vegetable sticks.

Nutrition (per serving)

Sodium403100 mg

Recipe details

CategorySpreads
AuthorChris Hoekstra