This hummus recipe has the easy spirit of a very versatile dip.
Of course it can be scooped with chips and veggies and pita wedges but it also makes a delightful spread on toast with chunks of avocado and a sprinkling of salt. I finished off the last dollop for lunch a few days ago as a sauce of sorts alongside steamed quinoa, leftover bbq chicken, and fresh baby spinach.
What I’m trying to say is you will be very pleased with yourself if you happen to find this hummus in your fridge as it turns the most ordinary meal into something you can get excited about.
I don’t think the original chickpea hummus necessarily needs to have a makeover but I do like this unusual twist on the classic flavors. You will still find the tang familiar to hummus from tahini and fresh-squeezed lemon juice but then there’s a sweetness from roasted red bell peppers and garlic that gets caught up in the mix along with the earthy, dark richness of black beans.
If you are a hummus lover like me, give it a try. Oh also, perfect party food right here. You can make it up to a few days in advance and puts the store-bought stuff to shame!
Sweet roasted red peppers and roasted garlic meet the earthy richness of black beans in this most untraditional hummus recipe.
Hummus will keep covered in the refrigerator for up to 1 week.
- 1 red bell pepper
- 4 unpeeled cloves garlic
- 2 (15-ounce) cans black beans, drained but not rinsed
- 5 tablespoons tahini
- juice of 1/2 a lemon
- 1 1/2 teaspoons kosher salt
- toasted pumpkin seeds, for garnish
- Heat broiler to high. Arrange pepper and garlic cloves in a oven-safe frying pan. Place under broiler and cook until charred on all sides, about 8-10 minutes. Remove garlic if it is charred before the pepper.
- Place pepper and garlic in a bowl and cover with plastic wrap. Set aside until cool enough to handle, about 15 minutes.
- Peel off the charred skin of the pepper and garlic. Core the pepper and cut into small dice. Place 3/4 of the pepper in a food processor fitted with the blade attachment, set the other 1/4 aside for garnish.
- Add peeled garlic cloves, black beans, tahini, lemon juice, and salt. Blend until smooth and creamy. Taste and add more salt or lemon juice as needed.
- Scrape into a serving bowl and top with reserved red pepper and pumpkin seeds.