Indulge in a Mediterranean Delight: Roasted Red Pepper and Almond Hummus with Whole Grain Pita
Welcome to a taste of the Mediterranean, where the vibrant flavors of roasted red peppers blend harmoniously with the rich texture of almonds to create a Roasted Red Pepper and Almond Hummus that’s simply irresistible. Paired with crispy whole grain pita, this recipe is not just a treat for your taste buds but also a nod to the healthy and wholesome eating habits of the Mediterranean lifestyle. Whether you’re looking for a nutritious snack, a unique appetizer, or a delicious addition to your mezze platter, this hummus is sure to impress.
Imagine dipping a warm, toasted wedge of whole grain pita into a smooth, flavorful spread that’s both comforting and exotic. This hummus recipe is a celebration of simple ingredients coming together to create a symphony of taste and texture. Let’s embark on this culinary journey together and discover the secrets to making this delightful dish.
The Origins of Roasted Red Pepper and Almond Hummus
The inspiration for this Roasted Red Pepper and Almond Hummus comes from the rich and diverse culinary traditions of the Mediterranean, where each region adds its unique twist to classic dishes. In this case, we draw from the flavors of the Levant, where hummus is a staple, and the Spanish influence, where almonds and red peppers are often celebrated in their cuisine.
Roasted red peppers are a staple in Mediterranean cooking, particularly in regions like Catalonia and Valencia in Spain, where they’re often used to add depth and sweetness to dishes. Almonds, on the other hand, are a prized ingredient in areas such as Sicily and Crete, known for their almond groves that produce some of the world’s finest nuts. When these two ingredients are combined with the traditional elements of hummus, you get a dish that is both familiar and refreshingly new.
The beauty of this recipe lies in its simplicity and the quality of its ingredients. The smoky flavor of the roasted red peppers is perfectly balanced by the creamy texture of the chickpeas and the crunch of the toasted almonds. Each ingredient is carefully chosen to contribute to the overall flavor profile, creating a hummus that is both nutritious and delicious.
The inclusion of whole grain pita as an accompaniment is a nod to the importance of whole grains in the Mediterranean diet. Not only does it add a satisfying crunch, but it also provides additional fiber and nutrients, making this dish a well-rounded, healthy option for any occasion.
Mastering the Method
The key to perfecting this Roasted Red Pepper and Almond Hummus lies in the details of its preparation. Let’s dive into some chef’s tips to elevate your hummus game.
Roasting the Red Peppers: Achieving the perfect char on your red peppers is crucial for that deep, smoky flavor. Make sure to rotate them occasionally while roasting to ensure even blistering of the skins. Once they’re done, sealing them in a bowl with plastic wrap will make peeling them a breeze. Don’t rush this step; the flavors develop as the peppers steam.
Toasting the Almonds: Keep a close eye on the almonds as they toast in the oven. You’re looking for a golden-brown color and a fragrant aroma. Toasting not only intensifies the nutty flavor but also adds a delightful crunch to the hummus. Allow them to cool before blending to prevent the oils from turning bitter.
Blending to Perfection: When combining your ingredients in the food processor, start with the chickpeas and slowly add the roasted peppers and almonds. This creates a smoother base for your hummus. Don’t be afraid to stop and scrape down the sides to ensure an even blend. If you prefer an ultra-smooth texture, consider peeling the chickpeas beforehand.
Remember, the consistency of your hummus can be adjusted to your liking by adding a bit more olive oil or lemon juice. Taste as you go and adjust the seasoning to find your perfect balance of flavors.
For the whole grain pita, achieving the right level of crispiness is essential. Watch the pita closely as it toasts in the oven to prevent burning. The goal is a pita that’s crisp on the outside but still slightly soft on the inside, creating the perfect vessel for your hummus.
Variations
Herbed Hummus: For a fresh twist, incorporate a handful of fresh herbs into the hummus. Basil, parsley, or cilantro can add a bright, herbaceous note that complements the roasted red peppers beautifully.
Spicy Hummus: If you enjoy a bit of heat, consider adding a pinch of smoked paprika or a few dashes of hot sauce before blending. This will give your hummus a subtle kick that pairs wonderfully with the sweet smokiness of the peppers.
Bean Variations: While chickpeas are traditional, don’t hesitate to experiment with other beans such as white beans or black-eyed peas for a different flavor profile and texture.
Substitutions
For Nut Allergies: If nuts are a concern, sunflower seeds or pumpkin seeds can be a great alternative to almonds. They still provide a nutty flavor and a satisfying crunch without the allergens.
For a Lower-Fat Option: You can reduce the amount of olive oil and substitute part of it with water or vegetable broth. This will lighten the hummus while still maintaining its creamy texture.
Gluten-Free Pita: For those with gluten sensitivities, gluten-free whole grain pitas or tortillas can be used, or you can opt for vegetable sticks such as carrots and cucumbers for dipping.
Frequently Asked Questions
Can I make this hummus in advance? Yes, this hummus can be made up to a week in advance and stored in an airtight container in the refrigerator.
How can I make the hummus creamier? For a creamier texture, peel the chickpeas before blending and consider adding a little more tahini or olive oil.
Is this hummus vegan? Yes, this recipe is naturally vegan and plant-based, making it suitable for a variety of dietary preferences.
Can I use jarred roasted red peppers? While fresh is best for flavor, you can use jarred roasted red peppers in a pinch. Just be sure to drain them well before blending.
What can I serve with this hummus besides pita? This hummus pairs well with a variety of dippers, including vegetable sticks, gluten-free crackers, or even as a spread on sandwiches or wraps.
Roasted Red Pepper and Almond Hummus with Whole Grain Pita
Equipment
- Food processor
- Baking sheet
- Oven
- Bowl
- Plastic wrap
- Knife
- Cutting board
Ingredients
- 1 can chickpeas 15 oz or 425g, drained and rinsed
- 2 medium red bell peppers
- 1/2 cup raw almonds 70g
- 2 cloves garlic
- 1/4 cup extra virgin olive oil 60ml
- 2 tablespoons tahini 30ml
- 2 tablespoons fresh lemon juice 30ml
- 1/2 teaspoon ground cumin 2.5g
- Salt to taste
- 4 whole grain pitas
Instructions
- Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet lined with parchment paper and roast for 25-30 minutes or until the skins are charred and blistered.
- While the peppers roast, spread the almonds on a separate baking sheet and toast in the oven for 8-10 minutes, or until they are lightly browned and fragrant. Remove from the oven and let cool.
- Once the peppers are done, transfer them to a bowl and cover with plastic wrap for 10 minutes. This will help the skins loosen from the flesh. After they have cooled, peel the skins off and remove the seeds and stems.
- In a food processor, combine the roasted red peppers, toasted almonds, chickpeas, garlic, olive oil, tahini, lemon juice, ground cumin, and salt. Blend until smooth, scraping down the sides as necessary.
- Taste and adjust the seasoning if needed. You may add more lemon juice, garlic, or salt according to your preference.
- Cut the whole grain pitas into wedges and toast in the oven at 350°F (175°C) for 5-7 minutes or until crispy.
- Serve the hummus in a bowl, drizzled with a little extra virgin olive oil and a sprinkle of toasted almonds if desired. Accompany with the crispy whole grain pita wedges.
Notes
