Roasted-Pepper Hummus
Chickpeas, red bell pepper and sesame seeds come together in this Lebanese dip, fragrant with cayenne and clove and cooked in a pan. It's finished with sesame seeds and cayenne.
15 min · Serves 16 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · 15 min total
- easy
- 1
Toast sesame seeds in hot dry skillet over medium-high heat, stirring frequently, until seeds turn golden. Put them in the food processor and pulse until you don't hear them anymore.
- 2
To the food processor add the roasted pepper, chickpeas, lime juice, garlic clove, and however much salt, pepper and/or cayenne pepper you like.
- 3
Run the food processor until it is pureed and smooth (albeit thick), then stream in as much water or oil as you like to get it to the consistency you want.
- 4
Refrigerate until needed. You can freeze the unused portion. Garnish with additional sesame seeds and cayenne if you like, and serve with warm toasted pita bread, lavash, cut into serving pieces or crackers or crudites.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
