Creamy Red Pepper Hummus with Tempranillo
Pairs With Henry Ranch Tempranillo
Ingredients
2 cans chickpeas, drained
1 red bell pepper
1/2 tsp smoked paprika
1/2 C olive oil
1 garlic clove
1/3 C tahini paste
1/2 tsp salt
Juice from 1 lemon
1 1/2 tsp baking soda
1 tbsp pine nuts, toasted
1/4 C water
Dried flowers
Preparation
Drain chickpeas and place in medium saucepan. Cover with water.
Add baking soda and stir over medium heat for 3 minutes. Do not boil.
Remove from heat and place in colander with large holes. Rinse with cold water. Skins should come off easily.
After drained, transfer chickpeas to a kitchen towel laid over a sheet pan and remove most of the skins that did not wash away.
Take one whole bell pepper and place on top of stove – directly over an open flame. Char the outside of the entire pepper until about 80% black, turning as needed.
Once pepper is black, run under cold water and remove the blackened skin with your hands. It should come off very easily.
Dice pepper into 1/4 inch pieces and remove seeds. Place diced pepper in olive oil and allow to set for 10 minutes or up to overnight.
Transfer the oil and a few of the peppers to the food processor along with the garlic, tahini, salt, paprika, lemon juice, and pulse for 20 seconds.
Add chickpeas in 4 equal amounts and pulse continuously until smooth.
If hummus is too thick, add water (a tablespoon at a time), until the desired consistency is achieved.
Transfer to a serving bowl and top with remaining peppers and olive oil.
Garnish with dried flowers, pine nuts, and a sprinkle of paprika. Service with your choice of pita or cracker.
