We absolutely love Chef Eric’s take on a classic roasted red hummus.
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Ingredients
- 2 tsp. avocado oil
- 2 whole roasted red peppers
- 2 cloves garlic, roughly chopped
- Bowery Cilantro, 1.25oz
- 2 medium jalapenos, seeds removed but reserved
- 1/2 tsp. fine sea salt
- 3/4 tsp. ground cumin
- 1/2 tsp. red pepper flakes, more to taste
- 2 tbsp. olive oil
- 1 small shallot, minced
- 2 tsp. pine nuts
- 2 tsp. red wine vinegar
- 1 14-ounce can chickpeas, drained and rinsed (2 cups)
- 1/2 cup tahini
- 2 tbsp. fresh lemon juice
- 1/8 tsp. smoked paprika
Preparation
- Begin by making the chili oil. Move an oven rack to the middle of the broiler then turn it on. Rub avocado oil all over 1 pepper then broil for 5 to 10 minutes until the pepper's skin has charred.
- Place peppers in a small bowl, then seal the top with plastic wrap for 15 minutes until cool enough to handle.
- Remove charred pepper skin and discard. Place 1 chopped garlic clove in your food processor and process until the garlic is broken into tiny pieces. Add the Bowery Cilantro, jalapeno (keep the seeds if you want it spicier) salt, cumin, and red pepper flakes.
- Process until the mixture is all mixed together and very finely chopped.
- While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.
- Remove from food processor and fold in roasted red peppers, shallots, and pine nuts. Season with salt and red wine vinegar.
- Now make the hummus. Preheat the oven to 450F. Place the red bell pepper strips and jalapeno in a cast iron pan or baking sheet.
- Drizzle generously with olive oil. Bake until well-charred, about 15 minutes.
- Remove from the oven and let cool. Remove any burned ends then in the large bowl of a food processor fitted with a blade, add the roasted bell peppers and jalapeno along with the chickpeas, garlic, tahini, smoked paprika, and lemon juice.
- Run the processor until you reach the desired consistency. Taste and adjust for seasoning.
Bowery Ingredients
