This simple homemade hummus with roasted red pepper makes a very tasty and healthy appetizer. Serve with crackers or pita chips!
I just came back from a trip to Istanbul in Turkey, where I had an amazing time and a beautiful weather as well. Of course, I also spent some time discovering and tasting the traditional food. Hummus was everywhere and I felt quite lucky because I’m obsessed with hummus!
Among all the yummy dishes I tried, here are some I warmly recommend if you’re heading to Turkey one day:
- the menemen (traditional Turkish breakfast made with scrambled eggs cooked in sautéed vegetables)
- the pide (a boat-shaped flatbread a bit like pizza and served with a variety of toppings, often minced meat or spinach and cheese)
- the su böreği (something in between lasagna and pastry, made from dough softened and cooked with milk and eggs, often stuffed with spinach and cheese)
- the balik ekmek (a Turkish fish sandwich)
- the imam bayildi (stuffed aubergines which are to die for)
- and of course the traditional meze, a range of cold appetizer served in small dishes and to eat with bread!
Since my mind is still a bit in Istanbul today, I chose to share with you the traditional hummus recipe, made from cooked mashed chickpeas, and for which I added a little twist of roasted peppers. Almost nothing else.
This recipe is incredibly simple and once you tried it, you will never buy a jar of hummus in the store again. This one takes you only a few minutes to make and tastes so much better! A delicious spread to serve as an appetizer for a dinner with your friends!
- 14 oz (400g) canned chickpeas, drained
- 1 large red pepper
- 3 tbsp red pepper oil (from the roasted red pepper)
- 1 tbsp tahini
- 1 tsp miso paste
- 2 large lemon (juice)
- 2 garlic cloves, minced
- 1 tsp cumin
- ½ tsp paprika spice (+ some more to decorate)
- 1 tbsp virgin olive oil
- Salt & pepper
- Preheat the oven on the grill position and when it's warm enough, grill the red pepper on all sides until the skin darkens.
- When ready, remove from the oven, lay out in a bowl and cover with a plate.
- Let it cool for a while and then remove the skin and seeds (remember to keep the oil from the red pepper, you will need it later in the recipe).
- Mix all the ingredients with a food processor. In order to obtain the perfect consistency (not too thick and without tiny bits chickpeas), slowly add 2 or 3 tablespoons of water with the processor turned on until you get a creamy hummus. Season with salt and pepper.
- Pour the hummus into a bowl, drizzle about one tablespoon of olive oil over the top and sprinkle some paprika.