Chickpea and Roasted Red Pepper Hummus

Name: Chickpea and Roasted Red Pepper Hummus
Cook time: 12 min
Yield: 4 servings
Ingredients: 2 each red bell pepper halved, seeded, and roasted; 2 each pita bread cut into wedges for chips; 425 g canned chickpeas drained and rinsed; 60 g tahini; 30 ml lemon juice freshly squeezed; 1 each garlic clove minced; 2 g ground cumin; 1 g smoked paprika; 4 g fine salt; 0.5 g black pepper freshly ground; 30 ml olive oil divided; 30 ml ice water divided; 15 ml olive oil divided; 15 ml ice water divided; 5 g parsley chopped, for garnish

A smooth chickpea hummus blended with roasted red pepper, tahini, lemon, garlic, and warm spices, then finished with olive oil and served with crisp pita chips.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

2 each red bell pepper halved, seeded, and roasted
2 each pita bread cut into wedges for chips
425 g canned chickpeas drained and rinsed
60 g tahini
30 ml lemon juice freshly squeezed
1 each garlic clove minced
2 g ground cumin
1 g smoked paprika
4 g fine salt
0.5 g black pepper freshly ground
30 ml olive oil divided
30 ml ice water divided
15 ml olive oil divided
15 ml ice water divided
5 g parsley chopped, for garnish

Instructions

Heat the oven to 220°C. Line a baking sheet with parchment paper. Place the 2 red bell peppers on the sheet and roast until the skins are blistered and softened, about 12 minutes total, turning once if needed. Peppers are blistered and very soft.
While the peppers roast, cut the 2 pita breads into wedges and arrange them on the same or a second baking sheet. Toast for the last 6 to 8 minutes of pepper roasting until dry and crisp; this uses no additional oil. Pita wedges are crisp and lightly browned at the edges.
Transfer the roasted peppers to a bowl, cover, and let them steam for 3 minutes. Peel away loose skins if desired, then add the peppers to a food processor with the chickpeas, tahini, lemon juice, garlic, cumin, smoked paprika, salt, black pepper, 30 ml of the olive oil, and 30 ml of the ice water. All base ingredients are in the processor.
Process until very smooth, stopping to scrape down the bowl 1 to 2 times. If needed, add the remaining 15 ml olive oil and the remaining 15 ml ice water a little at a time until the hummus is creamy but still holds on a spoon. Hummus is glossy, thick, and smooth with no hard chickpea bits.
Taste and adjust only if necessary by adding a pinch more salt from the measured amount if the hummus needs it, then spread into a shallow bowl and swirl the surface. Top with the optional parsley and serve with the pita chips. Surface is swirled and the hummus holds soft ridges; pita chips are ready for serving.