Last weekend my family was invited to and outdoor gathering where I was asked to bring an appetizer. Easy enough, I thought; I have tons of appetizer recipes that I’ve been wanting to try out. The trick, however, was figuring out what to make that didn’t require last minute cooking, yet could stand up to our sweltering Texas heat. A quick rummage through my pantry turned up a jar of roasted red peppers and a can of chickpeas, and I instantly knew that I had the beginning of an awesome summer dip. Using my homemade hummus recipe as a base, I only had to tweak a couple ingredients to create a whole new flavor. Zestier and smokier than the original, this hummus dip will help brighten any BBQ or potluck – rain or shine!
Roasted Red Pepper Hummus
- 1 15-oz. can chickpeas (a.k.a. Garbanzo beans), drained
- ½ cup tahini (see Note)
- 1 jar of roasted red peppers, drained and coarsely chopped, 1-2 Tbsp reserved for topping
- ¼ cup fresh squeezed lemon juice (from about 1 lemon)
- 3 gloves garlic, peeled and coarsely chopped
- 1 Tbsp olive oil, plus more for drizzling
- ¼ tsp Kosher salt
- Fresh cracked pepper to taste
- ¼ tsp smoked paprika, plus more for serving (regular or Hungarian paprika would work, too)
- Assorted cut vegetables, Greek olives, and pita bread for serving
Note: Tahini is a sesame seed paste that can be found in most grocery stores, either with the peanut butter, or sometime in the ethnic food section.
In a food processor, combine all ingredients except 1-2 Tbsp diced red peppers. Blend until smooth and creamy and no chunks remain, about 2-3 minutes. Transfer to a bowl, and sprinkle with paprika and diced red peppers. Serve with pita chips*, assorted cut vegetables, and Greek olives.
*How to make your own pita chips:
Preheat oven to 375°F.
Cut 4-5 pitas into 8 even-sized wedges, or alternatively, into 1-inch x 3-inch strips and place on a baking sheet. Brush pita bread with olive oil, then sprinkle with salt. Bake for 15-20 minutes, or until crispy. Allow to cool before serving.