• 1 large red pepper; 1 large yellow pepper
• 1 15oz can of chickpeas, rinsed and drained
• Juice of 1 lemon; 3 tbsp of tahini
• 1 or 2 cloves of minced garlic; 1 tsp red smoked or sweet paprika
• Pinch of cayenne pepper (optional or to taste); Salt to taste
• 2 tbsp good olive oil; 1 tbsp lemon zest
• Black olives and Celery
• Pasta Chips
1) Prepare by preheating oven to 450. Line a baking sheet with parchment paper.
2) Turn one of your stovetop burners up to medium-high heat. Place your peppers on top of the burner. Use tongs to slowly turn the peppers until all sides of the pepper are black and charred. Place the peppers on the prepared baking sheet and place in the oven, with the garlic for 5 minutes, flipping halfway through to allow the peppers to cook evenly. When they’re done, remove from the oven and place in a plastic zip lock bag or bowl and cover with plastic wrap. Let them cool inside the bag/bowl.
3) Once the peppers have cooled, peel the outer skin off of each of them. Trim the top off and remove the seeds and give a rough chop. Reserve a few pieces of peppers for finishing the hummus. Place the cut peppers in a food processor or blender. Note: you may substitute these steps by using jarred roasted peppers.
4) Add the rest of the hummus ingredients, Process until smooth. Add olive oil by the tablespoon to thin it out until desired consistency is reached. Add salt to taste. Transfer to an airtight container and refrigerate.
5) Hummus can be made up to 3 days in advance.
6) Transfer hummus to desired serving bowl and sprinkle with fine chopped peppers, good olive oil and lemon zest. Serve with olives, celery and your favorite Pasta Chips.