As summer transitions to fall, you may find yourself with an abundance of red peppers. Toss them over some coals to enhance their natural flavors.
And then turn those peppers into a refreshing mezze, or small plate appetizer or vegetarian lunch. This hummus will wow your tastebuds with an infusion of harissa, a favorite condiment, in Libya, Tunisia, Algeria and Morocco, made from a blend of hot peppers, oil and various spices.
The joy of the modern potager is getting to expand your culinary skills and make restaurant-quality meals at home. Picking fresh ingredients from the garden and turning them into something that awakens your tastebuds and thrills is really what life is all about.
Roasted Red Pepper Hummus with Harissa | 4-6 servings
14oz can garbanzo beans, undrained
2-3 fire roasted red peppers (fresh roasted or packed in oil works too)
2 tablespoons tahini
1 tablespoon harissa paste
1 or 2 garlic cloves
Juice of 1 lemon
1 teaspoon cilantro stems, finely chopped
1 teaspoon kosher salt
Handful of tasty fresh herbs preferably: cilantro, mint or parsley (or a mix!)
Extra Virgin Olive Oil
3-4 Persian cucumbers, sliced on a diagonal (for more surface area)
1) Combine undrained garbanzo beans, roasted red peppers, garlic cloves, tahini, and lemon juice in a high-speed blender or food processor. Pulse to combine and then blend until mixture is smooth. Add cilantro stems and blend again until smooth. Spoon into a serving dish and drizzle with olive oil. Sprinkle fresh herbs and almonds. Set aside.
2) Warm flatbreads and cut into wedges. Slice cucumbers. Create a tasty plate and enjoy with your hummus.