Spicy Roasted Pepper and Garlic Hummus Platter
Hummus with a kick of spicy roasted peppers and garlic, topped with crunchy chickpeas, veggies, capers and feta cheese(optional) and served with pita bread or chips!
We like to host gatherings at our house. Which requires me to come up with crowd pleaser recipes. This is one of those crowd pleasers that gets ready within minutes with just a little prep! It is very healthy, vegan and gluten-free!
This recipe requires roasting red peppers, Korean hot red peppers and garlic. I like to do this step in a big batch. I make to make a big batch of spicy paste and frize it using silicone ice cube trays. I keep those cubes in a frizzer bags in the frizzer for up to 3 months. Whenever I want to make this spicy hummus, I just blend some chickpeas, sesame paste, salt, pepper, lime juice and couple cubes of this paste and I have fresh Hummus ready within minutes! I use this spicy paste in curries as well!
Garnish the hummus with crunchy chickpeas, veggies, capers or olives and feta cheese(optional). Drizzle some extra virgin olive oil and sprinkle Mediterranean spices on the platter. Serve it with warm pita bites or pita chips! It is a great party pleaser, trust me!
Hope your friends and family like it as much as mine!
Happy Eating!
Spicy Roasted Pepper and Garlic Hummus Platter
Ingredients
- 1 cup Boiled Chickpeas
- 1 tbsp Sesame Paste
- ¼ cup Extra Virgin Olive Oil
- ½ cup Water
- 2 tbsp Lime Juice
- 1 tbsp Salt
- 1 tsp Ground Black Pepper
Spicy Paste Ingredients
- 1 Korean Hot Red Pepper more if you want to frize the paste
- 1 Red/Orange/Yellow Bell Pepper more if you want to frize the paste
- 5 cloves Garlic more if you want to frize the paste
- 2 tbsp Olive Oil more if you want to frize the paste
Toppings (for platter)
- ½ cup Chopped Multi Color Peppers
- ½ cup Chopped Cucumber
- ¼ cup Slices Cherry Tomatoes
- ¼ cup capers Or chopped olives
- ½ cup Feta Cheese optional
- ½ cup Crispy Seasoned Chickpeas
Instructions
Make Roast peppers and Garlic Paste
- I like to make the spicy paste in a big batch and frize it using silicone ice cube trays. I keep those cubes in the frizzer bag in frizzer up to 3 months.
- Preheat oven on broil setting or 500°F. Take the seeds out of peppers. Be very careful with the Korean red hot peppers. They are very spicy. Coat peppers and peeled garlic with olive oil.
- Broil oil coated peppers and garlic. Take the Korean hot peppers out at 5 min mark. Take the rest out at 10 min mark.
- Once you take them out, cover them immediately with a plate or in foil for 10 minutes. After 10 min, take the skin off of the peppers.
- Blend roasted red peppers, Korean red hot peppers, garlic and salt until smooth.
Make Hummus
- Blend boiled chick pea, roasted pepper and garlic paste, extra virgin olive oil, sesame paste, salt, pepper and lime juice until smooth. Keep adding water as needed to reach the right hummus consistency.
Garnish
- Mix all toppings together and garnish the hummus with it. Drizzle some extra virgin olive oil and sprinkle Mediterranean spices on the platter. Serve it with warm pita bites or pita chips!