I ate Muhammara for the first time 2 years ago, and I’ve thinking of trying out the recipe ever since then. It’s a Syrian red pepper dip that has a nice, nutty flavor to it from walnuts and is really versatile and can be used as a smear or a dip. Unfortunately, that thought totally skipped my mind while roasting some red peppers and I decided to go with roasted red pepper hummus. This recipe is perfect for eating with pita chips, or what I did – stuffed into some cucumbers. These make for some amazing party appetizers, look good and taste great. Plus, they’re gluten-free, which is good for those who can’t dip pita bread or crackers into this hummus. This recipe can be easily adjusted depending on your preference, so go ahead and experiment with the amount of salt, paprika and cumin you want in your hummus.
Recipe adapted from Crepes of Wrath
- 3 large red bell peppers or 1 jar roasted bell peppers
- 1 15 oz. canned/rinsed/drained garbanzo beans
- 2 tablespoons tahini (sesame seed paste)
- 2 cloves garlic
- Juice of 2 lemons
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon kosher salt
1. If you have fresh bell peppers, preheat your oven to 425 degrees F. Cut your peppers in half, removing the pith and seeds, and place skin side up on a roasting tray. Bake for 20-25 minutes, until nice and charred. Allow the peppers to become cool enough to handle, then simple peel away the skin and roughly chop the peppers so that they will all fit in your food processor.
2. Add the chopped roasted red peppers, garbanzo beans, tahini, minced garlic, lemon juice, olive oil, paprika, cumin and salt to your food processor and blend until smooth. Taste and adjust seasonings as necessary. This keeps well in an airtight container in the fridge for up to 7 days.