Roasted Red Pepper Hummus

A classic dish in Mediterranean cuisine, hummus can be used as a dip on a meze board alongside pita and fresh vegetable crudité, a spread for sandwiches, or as a topping in various bowls. While traditional hummus features chickpeas and tahini (a paste made from ground sesame seeds) as the main ingredients, this version adds roasted red peppers and a smoky profile of supporting spices to kick things up a notch. It's just delicious. Peeling the individual chickpeas is essential for the perfect texture, although it does take a little time.

The cooking liquid that comes in a can of chickpeas, called aquafaba, can be reserved and used to make a richly decadent dessert (who knew, right? Don't knock it 'til you try it!) when mixed with dark chocolate, maple syrup and freshly squeezed lemon juice. Save that liquid and make my Aquafaba Chocolate Cremeux.

But getting back to our roasted red pepper hummus, you'll want to give yourself at least an hour before you plan to serve it, giving the dish a little refrigerator time to allow the flavors to meld, but it can very easily be made ahead of time to enjoy whenever. If stored properly in an air-tight container, you can keep your hummus for up to 5 days. If not planning to use leftovers within a few days, place extra in a freezer-safe plastic bag, remove as much air as possible, and store in the freezer. Allow the hummus to come to room temperature and mix it well (with a little water or olive oil) before serving just to ensure a smooth, creamy texture.

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INGREDIENTS:

• 2 14.5 oz Canned Chickpeas, drained, rinsed and peeled (reserve 1-2 Tbsp. for garnish)
• 2 ea. Whole Roasted Red Peppers, cut into strips (reserve 2-3 strips for garnish)
• 5 Tbsp. Tahini Paste
• 2 Cloves Fresh Garlic, minced
• ½ teaspoon Smoked Paprika
• ¼ teaspoon Cumin
• ¼ C Olive Oil plus an extra Tablespoon
• ½ ea Lemon, Juice only
• 2 ea Ice Cubes

INSTRUCTIONS:

Step 1) Gather all of your ingredients, along with a food processor.

Step 2) If you haven't done so already, be sure to peel your chickpeas, gently rubbing the skin and separating the legume from the outer shell.

Peeling each individual chickpea is bit time-consuming but yields the best results for a smooth and creamy texture. Enlist some kitchen helpers if you've got them!

Step 3) Slice up the roasted red bell peppers into strips, setting aside a few to chop and add as a garnish to the finished dish.

Step 4) Place the prepared chickpeas, roasted red pepper strips, minced garlic with the olive oil, seasonings, tahini paste, lemon juice and ice cubes into the food processor and pulse just until the mixture has begun to come together cohesively.

Chef's Note: The ice cubes will help create an airier, smoother texture, keeping the ingredients chilled as they're blended.

Step 5) Scrape down the sides of the processor's bowl, switch to the "on" setting, and drizzle in the olive oil. Purée until smooth.

Step 6) Move the hummus to a bowl, cover with plastic wrap and refrigerate at least thirty minutes to allow the flavors to meld but up to one hour.

To serve, sprinkle the reserved chickpeas and chopped red pepper to the top of the serving bowl, and swirl the top of the hummus. Drizzle with a little additional olive oil and a light pinch of paprika.

Serve with pita chips, and fresh vegetable crudites for a traditional Mediterranean meze platter or as a spread for sandwiches!

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