Roasted Red Pepper Humus

If you ever had a Middle Eastern- or Mediterranean meze, chances are you’ve had hummus before. It is this rich, earthy dip that ties so many Middle Eastern and Mediterranean mezes together. Made from mashed, cooked chickpeas, tahini paste, lemon juice and garlic, it is most often served along felafels, lamb koftas, kebabs and pitta bread. That said, if you had hummus once, it will be impossible not to want to serve it with just about any other meze platter, tapas or snack board. I love making a jar of hummus, stow it in the fridge and have it ready at a moment’s notice to serve alongside a cheeseboard or fresh seasonal greens. You can view my Middle Eastern Meze here:

This version, however, adds to the already favorite in it that it provides sweetness, chargrilled flavor and warmth! To the hummus, I add roasted red pepper, paprika and chili – what can be more delicious? In my books, this is the perfect condiment to elevate any meze, whether it be Middle Eastern or Mediterranean.

If you love Mediterranean or Middle Eastern meze-type of food, this is definitely a repetoire recipe – it is so simple to make and promises to be a crowd pleaser. What is even better is that you need only one master recipe for regular hummus to make Roasted Red Pepper-, Roasted Aubergine- or any other hummus.

Find my foolproof master recipe for Tahini Hummus here.

Roasted Red Pepper Hummus

Stéan Kruger

If you ever had a Middle Eastern meze, chances are you've had hummus before. It is this rich, earthy dip that ties so many Middle Eastern and Mediterranean dishes together. Made from mashed, cooked chickpeas, tahini paste, lemon juice and garlic, it is most often served along felafels, lamb koftas, kebabs and pitta bread. That said, if you had hummus once, it will be impossible not to want to serve it with just about any other meze platter, tapas or snack board. I love making a jar of hummus, stow it in the fridge and have it ready at a moment's notice to serve alongside a cheeseboard or fresh seasonal greens.

This version, however, adds to the already favorite in it that it provides sweetness, chargrilled flavor and warmth! To the hummus, I add roasted red pepper, paprika and chili - what can be more delicious? In my books, this is the perfect condiment to elevate any meze, whether it be Middle Eastern or Mediterranean.

If you love Mediterranean or Middle Eastern meze-type of food, this is definitely a repetoire recipe - it is so simple to make and promises to be a crowd pleaser. What is even better is that you need only one master recipe for regular hummus to make Roasted Red Pepper-, Roasted Aubergine- or any other hummus.

Find my foolproof master recipe for Tahinni Hummus here:

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Prep Time 20 mins

Cook Time 20 mins

Course Canape, Condiments, meze

Cuisine Mediterranean, Middle Eastern

Ingredients

  

• 400 g chickpeas drained, rinsed and dried
• 1 clove garlic finely minced
• ¼ cup olive oil
• 1 small lemon juiced
• 2 medium red bell peppers sliced
• ¼ tsp dried chili flakes
• 1 tsp dried paprika
• salt & pepper to taste

Instructions

 

• Preheat the oven to 200°C with the grill on medium heat.
• Slice the red pepper lengthwise into strips. Toss with little bit of olive oil, the dried chili flakes and paprika. Arrange on a baking tray and roast until tender and slightly charred. Reserve a few charred strips for garnish.
• Place all the ingredients and half the olive oil in a food processor. Process until fairly smooth. If the hummus are too dry, drizzle in the remaining olive oil and some more lemon juice. Season to taste. Garnish with the chargrilled roasted red pepper strips.
• Serve with pitta bread, felafels, koftas and Tzatziki. Alternatively, serve alongside a cheese board.