Roasted Red Pepper Hummus
Roasted Red Pepper Hummus is incredibly easy to make, regardless of whether you roast the peppers yourself or use purchased ones. This dip is smoky and creamy. It can be served as part of a Greek Meze platter with pitas, Tzatziki, Bruschetta, Saganaki, Halloumi Cheese with Lemon, Aleppo Pepper Chicken Skewers, or Pork Gyros.
Roasted Red Pepper Hummus
If roasting the peppers at home, see our recipe here: Roasted Peppers.
Ingredients
- 1 540 ml can of chick peas drained and rinsed (362 gr/2 cups)
- 2 TBSP Tahini (32 grams)
- 2 TBSP lemon juice
- 1/4 cup olive oil
- ½ tsp. salt
- ¼ tsp. minced garlic
- 1 (90 gr) red pepper roasted
- Garnish with Feta Cheese Olives and Parsley
Instructions
- Roast peppers and peel skin.
- Place all ingredients in food processor and blend until smooth and creamy.
- Garnish with Feta, Olives and Parsley.
Notes
Roasted Red Peppers tend to develop a slightly sweet, earthy flavour that pairs well with Pinot Noir.
We’ve paired:
- White Haven Marborough Pinot Noir, 2020 from New Zealand