Hummus with baked peppers
4 servings
15 minutes
Hummus with roasted pepper is a vibrant Mediterranean dish that combines the tenderness of chickpeas and the rich aroma of roasted red pepper. Its roots trace back to ancient Arab and Jewish traditions, where hummus was considered a symbol of hospitality. The roasted pepper adds a light sweetness and smoky note, making the texture of the hummus even more velvety. It pairs excellently with warm lavash or crispy pitas and is perfect as an appetizer for aperitifs. Thanks to tahini and lemon juice, hummus acquires a subtle nutty flavor with a refreshing tanginess. This dish is not only nutritious but also healthy, rich in fiber and beneficial fats. Serve it with herbs and a drizzle of olive oil for full flavor enhancement.
1
Preheat the oven to 200 degrees.
2
Bake the red pepper for about 20 minutes, then turn it over and bake for another 20 minutes.
- Fresh red bell pepper: 1 piece
3
Remove from the oven and place in a plastic container with a tight lid, then put it in the refrigerator for 2 hours.
4
Drain the liquid from the chickpeas.
- Canned chickpeas: 1 jar
5
Peel the skin off the pepper and chop it coarsely.
- Fresh red bell pepper: 1 piece
6
Mix chickpeas, red pepper, tahini, and lemon juice in a food processor.
- Canned chickpeas: 1 jar
- Fresh red bell pepper: 1 piece
- Tahini: 2 tablespoons
- Lemon: 0.5 piece
7
Gradually add olive oil to achieve your desired thickness.
- Olive oil: 30 ml
8
Serve with pitas or lavash.
