Recipe courtesy of Food Network Kitchen

Smoky Garlic Hummus Dip

Getting reviews...
Smoked paprika, charred scallions and sweet piquillo peppers are tempered by the richness of chickpeas and toasted almonds in this easy yet sophisticated dip that dresses up your typical store-bought hummus. Make it before your guests come and just top it when they arrive. If you can't find piquillo peppers, you can easily use a jar of any roasted red pepper.
Save Recipe
  • Level: Easy
  • Total: 35 min (includes cooling time)
  • Active: 15 min
  • Yield: 8 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast until light brown and fragrant, 7 to 10 minutes. Transfer the almonds to a bowl and reserve. Turn the oven up to broil. Toss the scallions with the oil and some salt and pepper on the baking sheet. Broil until the scallions are charred and black in spots but not burned, stirring halfway through, about 2 minutes. Let the scallions cool, then chop them and reserve.
  2. Stir the hummus, smoked paprika, cayenne and half of the peppers together in a medium bowl until well mixed. Spread the mixture into a 2-quart earthenware crock and smooth the top.
  3. Scatter the scallions, almonds, parsley and remaining peppers on top in stripes alternating red and green. Sprinkle with additional smoked paprika and drizzle with a little olive oil. Serve with warm pita.

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).

GET THE DEAL

Related Pages