Recipe courtesy of Trisha Yearwood

Roasted Red Pepper Hummus

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  • Level: Intermediate
  • Total: 1 hr (includes chilling time)
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Set the red pepper over a gas burner on high and rotate with tongs until blackened on all sides, about 5 minutes. Transfer the pepper to a bowl, cover with a dish towel, and set aside to steam for a couple of minutes. Rub the pepper with paper towels to remove the skin¿don't worry if bits of skin remain; they'll lend some charred flavor. Stem and seed the pepper, and then roughly chop. (If using a jarred pepper, simply stem, seed and chop.)
  2. In a food processor, combine the chickpeas, tahini, basil, garlic, lemon juice and chili powder. Process until combined. With the motor running, drizzle in oil and then slowly add water (about 1/4 cup) until the desired consistency is reached; bear in mind that the hummus will thicken in the refrigerator. Season with salt and pepper, and chill before serving to let the flavors meld.
  3. Garnish the hummus with a basil sprig, and drizzle with olive oil. Serve with pita chips and crudites.

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