Roasted Red Pepper Hummus with Sumac topped Pita bread
Updated: Oct 7, 2019
Roasted Red Pepper Hummus with Sumac topped pita bread
Cooking time: 30 minutes
Preparation time: 15 minutes
Cuisine: Middle Eastern Starter
400 grams boiled chickpeas (see tips)
2 roasted red peppers (see notes)
3-4 cloves of garlic
3-4 teaspoons of lemon juice or juice of half a lemon
2 tablespoons tahini
1 small onion chopped
½ teaspoon cumin powder
½ teaspoon coriander powder
2 teaspoons olive oil
Salt and pepper
2 teaspoons of pine nuts
Extra olive oil
Ingredients for Sumac pita bread
4 protein pita bread (these are not gluten-free)
2 teaspoons of olive oil
4 teaspoons garlic butter
2 teaspoons of sumac
To roast the peppers, first oil the peppers around its skin and grill it in the oven at 180 degrees Celsius for about 30 minutes.
Remove, cool slightly and remove the skin and seeds. You don't need to be perfect here and let the charred bits remain.
In a small pan, pour a teaspoon of oil and cook the onions with cumin powder and coriander briefly. Allow it to cool.
In a food processor add chickpeas along with some strained chickpea water (from boiling chick peas) along with roasted peppers, cooked onions, lemon juice, garlic, tahini, olive oil, salt and pepper. Blend until smooth.
Take it out in a bowl and pour extra olive oil, pine nuts and paprika powder over it. Serve cold along with pita bread, potato wedges and vegetable sticks.
For the Sumac pita bread:
Cut the bread into 8 pieces in the shape of triangles each.
Brush olive oil and bake in a warm oven for 15 minutes at about 120 degrees Celsius.
Once warm and slightly crisp, take it out from the oven and arrange in a platter. Brush garlic butter and sprinkle sumac over it and serve with cold hummus.
Use the chickpea water for blending the hummus.
In case tahini is not available in your area, substitute it with yogurt.
Use canned chickpeas in case you don't have time to boil the chickpeas.
Allow the hummus to chill for a couple of hours, covered for the flavours to grow.