Roasted Red Pepper and Almond Hummus with Whole Grain Pita
Dive into the rich flavors of the Mediterranean with this Roasted Red Pepper and Almond Hummus, paired perfectly with crispy whole grain pita. This recipe brings a delightful twist to the classic hummus with the sweet smokiness of roasted red peppers and the nutty crunch of almonds, making it a perfect choice for any meal or mezze platter.
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
If you prefer a smoother hummus, you can peel the chickpeas by gently pinching them to remove the skins before blending.
The hummus can be stored in an airtight container in the refrigerator for up to one week.
For a gluten-free option, serve with gluten-free whole grain crackers or vegetable sticks.