Baked Hummus with Pepper and Onion Topping

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dinner for two

This is a delicious twist on the classic hummus recipe. Baking it changes the texture, adds a rich deep flavor making it fluffy yet creamy. If you fresh-cook your chickpeas it’s even better! Serve with warm pita bread sliced into wedges. And the citrus salad is the perfect accompaniment – click on the title for the recipe: Orange, Fennel and Black Olive Salad.

dinner for two

 

BAKED HUMMUS

Ingredients Preheat oven to 400 degrees

  • 2 cloves of garlic, smashed
  • 1/4 cup water (use cooking water if fresh cooked)
  • 1 Tablespoon olive oil
  • 2 cups chickpeas, fresh cooked or canned
  • 1 1/2 teaspoons salt
  • 2 Tablespoons tahini (more if you want a stronger tahini flavor)
  • 6 Tablespoons of fresh squeezed lemon juice
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 teaspoon cayenne pepper (optional)
  • Olive or canola oil spray
  • 2 Tablespoons olive oil

Directions

  1. In a food processor, add the garlic, water, and olive oil. Process until well combined.
  2. If you are using canned chickpeas, rinse well in a colander. Pour the beans into the food processor and blend for a few minutes.
  3. Add the rest of the ingredients and puree until very creamy. Taste for seasoning.
  4. Spray a small baking dish or a cast iron skillet with a lid, fill scoop in the hummus and spread until even.
  5. Pour the olive oil over the hummus, cover and bake for about 25 minutes.

PEPPER & ONION TOPPING

Ingredients

  • 2 teaspoons olive oil
  • 1 small red onion, diced small
  • 1 clove garlic, minced
  • 1 small bell pepper, sliced into thin strips
  • 1/4 teaspoon salt
  • 1/2 cup cilantro or parsley, rinsed and chopped fine

Directions

  1. While the hummus is baking, prepare the topping.
  2. On a medium high heat, warm the oil in a small saute pan.
  3. Add the onions and garlic and cook until translucent.
  4. Stir in the peppers and mix well. Lower the heat and continue cooking until they are soft and a bit caramelized.
  5. When done, remove the lid from the hummus and sprinkle with the peppers, onions and parsley.
  6. This will make about 2 1/4 cups.

Note: There are many options as to what you use for the topping. In the summer, I roast fresh diced tomatoes until blackened. Other good things: toasted sesame seeds or pistachios, black or green olives, chopped marinated artichokes. You get the idea!

hummus dinner