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Preheat the oven to 180 °C. Cut the red bell pepper into quarters and remove the seeds. Place the bell pepper pieces on a baking sheet, drizzle with olive oil, and season with cumin, paprika, and turmeric. Roast the bell pepper in the oven for about 20 minutes, until tender.
Meanwhile, place the chickpeas, garlic, tahini, honey, lemon juice, a pinch of cumin, paprika, and turmeric in a blender or food processor. Add salt, pepper, a generous splash of olive oil, and the ice cubes. Blend until smooth. Add the roasted bell pepper and blend again until creamy.
Heat a grill pan or skillet over high heat. Toss the Padrón peppers with a little olive oil and cook them whole for a few minutes. Turn them frequently so they char nicely on all sides and become tender. Finish with coarse sea salt.
On the BBQ? Grill the Padrón peppers directly on the hot grill until they're charred all over.
Spread the roasted bell pepper hummus over a large platter. Finish with a drizzle of olive oil, pomegranate seeds, and finely chopped parsley. Serve the grilled Padrón peppers generously alongside the hummus.
Briefly warm the pita bread, cut it into pieces, and serve it on the side.
Dip, share, and enjoy!
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Ingredients
for
4
persons
person
1 large can of chickpeas, drained
1 large red bell pepper or 2 small ones
200 to 250 g of Carmenta’s Padrón peppers
1 clove of garlic
4 tbsp tahini
1 tbsp honey
1 tbsp lemon juice
2 ice cubes
olive oil
cumin
paprika powder
turmeric
salt and pepper
coarse sea salt
fresh parsley
a handful of pomegranate seeds
4 pita buns
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Creamy hummus with roasted bell peppers, served with grilled Padrón peppers, pomegranate, and warm pita bread. A colorful dish to share as tapas or with a barbecue.
40
minus
Preheat the oven to 180 °C. Cut the red bell pepper into quarters and remove the seeds. Place the bell pepper pieces on a baking sheet, drizzle with olive oil, and season with cumin, paprika, and turmeric. Roast the bell pepper in the oven for about 20 minutes, until tender.
Meanwhile, place the chickpeas, garlic, tahini, honey, lemon juice, a pinch of cumin, paprika, and turmeric in a blender or food processor. Add salt, pepper, a generous splash of olive oil, and the ice cubes. Blend until smooth. Add the roasted bell pepper and blend again until creamy.
Heat a grill pan or skillet over high heat. Toss the Padrón peppers with a little olive oil and cook them whole for a few minutes. Turn them frequently so they char nicely on all sides and become tender. Finish with coarse sea salt.
On the BBQ? Grill the Padrón peppers directly on the hot grill until they're charred all over.
Spread the roasted bell pepper hummus over a large platter. Finish with a drizzle of olive oil, pomegranate seeds, and finely chopped parsley. Serve the grilled Padrón peppers generously alongside the hummus.
Briefly warm the pita bread, cut it into pieces, and serve it on the side.
Dip, share, and enjoy!
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Preheat the oven to 180 °C. Cut the red bell pepper into quarters and remove the seeds. Place the bell pepper pieces on a baking sheet, drizzle with olive oil, and season with cumin, paprika, and turmeric. Roast the bell pepper in the oven for about 20 minutes, until tender.
Meanwhile, place the chickpeas, garlic, tahini, honey, lemon juice, a pinch of cumin, paprika, and turmeric in a blender or food processor. Add salt, pepper, a generous splash of olive oil, and the ice cubes. Blend until smooth. Add the roasted bell pepper and blend again until creamy.
Heat a grill pan or skillet over high heat. Toss the Padrón peppers with a little olive oil and cook them whole for a few minutes. Turn them frequently so they char nicely on all sides and become tender. Finish with coarse sea salt.
On the BBQ? Grill the Padrón peppers directly on the hot grill until they're charred all over.
Spread the roasted bell pepper hummus over a large platter. Finish with a drizzle of olive oil, pomegranate seeds, and finely chopped parsley. Serve the grilled Padrón peppers generously alongside the hummus.
Briefly warm the pita bread, cut it into pieces, and serve it on the side.
Dip, share, and enjoy!
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.