This is an easy variation on traditional hummus. Just char red bell peppers over a gas flame or in a grill pan, steam them, scrape off the skin and remove the seeds, and process them into other hummus ingredients. Another thing I like about this recipe is that it has an entire head of garlic in it. I’ve simply peeled and coarsely chopped a whole head of garlic and simmered it in olive oil over very low heat until it is softened. The brief cooking eliminates the sharp tones of the garlic and leaves a smooth but abundant garlic signature.
As you will note in the photos, I charred the red pepper after I had cut it into large chunks. What I didn’t count on was that doing so would make the scraping part a little more cumbersome. It is easier to simply roll the uncut pepper around the flame to blacken it, steam it in a plastic or paper bag and then scrape the whole pepper. For applications where the charred bit is part of the recipe, as it is for the grilled red pepper salsa, cutting them first works great and ensures an even charring. But here, where you are getting rid of the black stuff, it is actually tidier to scrape it off before you open up the pepper to take out the seeds. But, really, either way is fine.
|Roasted Red Pepper Hummus|| |
- 1 (15 ounce) can garbanzo beans, drained
- 1 tablespoon tahini paste
- 1 head garlic, cloves separated and peeled, and coarsely chopped
- ¼ cup olive oil
- 1 red bell pepper
- 4 tablespoons Greek style yogurt
- Separate and peel the garlic cloves. Chop them into chunks. Place the garlic into a small saucepan with the olive oil and simmer them on low heat until they are soft, 6 to 7 minutes. Set aside.
- Using tongs, roast the bell pepper over a gas burner until it is thoroughly blackened. Place it into a paper bag and allow it to steam for 5 minutes. Scrape off the blackened skin with the side of a sharp knife. Cut off the stem and remove the seeds.
- Place the beans, bell pepper, tahini, and yogurt into the bowl of a food processor. Spoon out the garlic and some of the oil in with the other ingredients. Reserve the remainder of the oil for other purposes. Process until smooth and season with salt.
Be sure to also try some of my other favorites that go well with this, such as Grilled Naan bread, Kheema Masala, and Tabbouleh. And if you are looking for a standard traditional hummus recipe, I really like my original hummus.