Your guests will go crazy over this addictive Roasted Red Pepper Hummus. The slightly spicy, garlicky dip has a lovely hue from the peppers and gets some buttery crunch from toasted pine nuts. Since it is ready in less than 20 minutes and can be made a week ahead, it is perfect for entertaining.
Roasted Red Pepper Hummus
1 (29 oz) can chickpeas, drained
3 lemons, squeezed to make about 1/2 cup juice
⅓ cup sesame tahini
2 Tbs chopped garlic
1½ tsp Sriracha
2 roasted red bell peppers
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 Tbs toasted pine nuts
Toasted pita triangles and fresh vegetables, for serving
1. Place the chickpeas, lemon juice, tahini, garlic, Sriracha, roasted red peppers, 1 tablespoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process until the mixture is coarsely puréed. Season to taste and transfer to a serving bowl.
2. Drizzle with olive oil, sprinkle with toasted pine nuts, and serve cold or at room temperature with pita triangles and vegetables.
Note: To toast the pita triangles, arrange them on baking sheets, brush with olive oil, sprinkle with salt and pepper, and bake at 375°F for 8 to 10 minutes.
Note: To toast pine nuts, place them in a dry sauté pan and cook over low heat, stirring frequently, for 5 minutes.
Makes 3½ cups
Recipe from Make It Ahead by Ina Garten
This song is absolutely gorgeous.
“Hollow Bones” is from the new EP from Hawaii-based Fringes a new side project by singer/songwriter Stevie Lujan. It’s so sad and that turnaround tempo at the 2:25 mark is such a delicious contradiction.
“I can’t seem to even fit a little bit
of hope inside these bones”