Roasted Red Pepper Hummus with Toasted Almonds
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Chickpeas are processed with rinsed roasted peppers, garlic, salt, cayenne and paprika, loosened with lemon juice and water, and blended creamy with tahini and oil; finished with toasted almonds and parsley.
Always check the labels of the products you use.
Method
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Equipment
- food processor
- small bowl and whisk
- dry frying pan
- spatula
- serving bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 250 kcal |
| Protein | 7.3 g |
| Carbohydrate | 27.3 g |
| of which sugars | 1.9 g |
| of which free sugars | 0.5 g |
| Fat | 13.2 g |
| of which saturates | 1.7 g |
| Fibre | 4 g |
| Salt | 1.03 g |
Protein per 100 kcal
2.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Hummus
- 1 x 400 g can chickpeas, drained and rinsed about 240 g drained
- 60 g jarred roasted red peppers, rinsed and patted very dry
- 1 garlic cloves, grated
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1 pinch cayenne pepper
- ¼ tsp smoked or sweet paprika
- 3 tbsp lemon juice
- 2 tbsp water
- 90 g tahini, well stirred
- 2 tbsp extra-virgin olive oil
To serve
- 15 g flaked almonds
- 1 tbsp flat-leaf parsley, chopped
- 1 tbsp extra-virgin olive oil, to drizzle
- 4 pita breads, warmed and cut into wedges about 60 g each
- 1
Mix the tahini. Whisk the tahini with the oil.
- 2
Toast the almonds. Toast in a dry pan until golden.
- 3
Grind. Process the chickpeas, peppers, garlic and spices 15 seconds.
- 4
Loosen. Stream in the lemon juice and water and process 1 minute.
- 5
Cream. Add the tahini mixture and process until smooth.
- 6
Rest and serve. Rest 30 minutes, then top with almonds, parsley and oil.
Storage
Refrigerate covered for up to 4 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
