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More than 7 years ago, I proposed you the traditional hummus (recipe HERE). This time I’m doing a little variation, as I eat hummus almost every week at home. With red bell pepper, parpika, chili and a hint of honey, this hummus is a delightful change of pace and brings color to the table. Ready in a few minutes, it can be enjoyed with toast.
- 500g canned chickpeas, drained
- 150g peeled roasted red peppers
- 60g of tahini
- 1 clove of garlic
- 50g of olive oil
- 10g of lemon juice
- 1 teaspoon of honey
- 1 teaspoon paprika
- 1/4 teaspoon hot pepper
Place the drained chickpeas and peppers in the bowl of your blender. This time I break with tradition and put everything in the blender, because this way the hummus is ready in 3 minutes…
Note from Bernard:
for this express recipe, I use canned or jarred chickpeas. You can also easily find roasted peppers in jars. This will fit perfectly here.
Add the tahini, garlic, olive oil, lemon juice and honey.
Blend until smooth. Add the paprika.
I used a chili paste that I had in the fridge. But don’t hesitate to use chili powder or even harissa.
Add a little (if necessary) and salt to taste.
Mix one last time.
Pour the red bell pepper hummus into bowls, drizzle with olive oil and sprinkle with a little paprika.
Keep chilled until ready to serve.
