Spicy Red Pepper Hummus
Hummus with a sweet and spicy twist!
A bowl of creamy hummus is always a crowd pleaser, whether a classic hummus or a veggie packed variation like this Spicy Red Pepper Hummus.
The hint of sweetness from the red bell peppers is balanced nicely by the heat and complex spices of the harrisa.
The bell peppers can be grilled or roasted, or to save time use store-bought jarred peppers instead.
Spicy Red Pepper Hummus is simple to make and so versatile—perfect for a light lunch, snack or as an appetizer. It’s delicious served with fresh vegetables, crackers, toasted flatbread, or corn tortilla triangles.
It also makes a delicious spread, and is a great way to add extra protein, healthy fats and loads of flavour to a sandwich, stuffed pita pocket or wrap.
If you like this veggie packed hummus variation you may also like my recipe for Sweet Potato Hummus.
Ingredients
- 540 ml can of chick peas drained and rinsed
- 3 sweet red bell peppers
- 25 ml lemon juice
- 30 ml tahini
- 1-2 clove garlic minced
- 1 – 2 tablespoons harissa spice blend
- 50 ml olive oil
- Salt to taste
Instructions
- Heat an outdoor grill for medium-high, direct heat
- Core and halve or quarter the red peppers. Place the peppers on the grill, skin-side down and cook until tender and the skin has blistered, about 10 minutes. Remove from the grill and set aside to cool.Note: you can also use oven roasted peppers for this dish. Place the peppers cut side down on a rimmed baking sheet that has been lined with foil. Roast the peppers in a pre-heated 230 C (450 F) oven for about 25 minutes.
- Place the canned chickpeas in a colander under running water, rub the chickpeas vigorously between your hands to remove any loose skins. Discard the skins and place the rinsed chickpeas into your food processor.
- Once the red peppers are cool enough to handle, use a knife or your fingers to peel the blistered skin off. Add the red peppers to the food processor.
- Add the remaining ingredients to the food processor, and pulse until the hummus reaches your desired consistency, if needed add a little more olive oil or a 1-2 tablespoons of water to thin.
- Taste and adjust seasonings
- Serve with a drizzling of olive oil and a sprinkling of paprika over top