Categories: Appetizers
Ingredients
- 1 red bell pepper, washed, dried, seeded, and cut in 1" strips
- 1/2-1 jalapeno pepper,washed, dried, partially seeded (optional)
- 16-oz can chickpeas, drained, or 2 cups cooked chickpeas
- 3-4 garlic cloves
- 5 tbsp tahini
- 2 tsp sumac
- 1 tsp hot paprika
- 1 lemon or lime, juice of
- 1 tsp fresh mint, stems removed, roughly chopped (optional)
- Olive oil
- Salt
Directions
- Preheat oven to 425F.
- Prepare ingredients as indicated above. Set each aside.
- Place red bell pepper and jalapeno, if using, in an oven-safe dish and drizzle with a little olive oil.
- Insert peppers in the 425F heated oven and let roast for 25 minutes or until tender.
- In a food processor, blend garlic, tahini and lemon juice.
- When ready, add the roasted peppers and run processor briefly to blend.
- Now add chickpeas, sumac, salt, hot paprika and one or two tbsp olive oil.
- Run processor to puree. Test, and if hummus is too thick, add a little of the chickpea can water (or cooking water) or more lemon juice if you prefer. Run processor again until you reach desired creamy texture.
- Serve with pita bread and your choice of vegetables.
- To complete a mezze (appetizer) buffet, consider other small dishes like Easy Bruschetta, Tabouli or Kidney Bean Salad . Also, take a look at our Easiest Lebanese Hummus.