Hummus Paprykowy: A Unique Twist on a Classic Recipe

Hummus paprykowy, or roasted red pepper hummus, is a flavorful and vibrant variation of the beloved Middle Eastern dip. This recipe combines the creamy texture of traditional hummus with the smoky sweetness of roasted red peppers, creating a dish that is as eye-catching as it is delicious. Perfect for snacking, spreading, or sharing, this hummus will be a hit at any table.

Ingredients:
1 can (400 g) chickpeas, drained and rinsed
2 medium red bell peppers, roasted and peeled
3 tablespoons tahini (sesame paste)
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon ground cumin
½ teaspoon smoked paprika
Salt and pepper to taste
Optional garnish: fresh parsley, a drizzle of olive oil, and a sprinkle of smoked paprika
Directions:
Prepare the Roasted Peppers

Preheat your oven to 200°C (400°F).
Place the whole red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered.
Remove from the oven and transfer the peppers to a bowl. Cover with plastic wrap or a lid and let them steam for 10 minutes. Peel off the skin and remove the seeds.
Blend the Ingredients

In a food processor, combine the chickpeas, roasted red peppers, tahini, olive oil, garlic, lemon juice, cumin, smoked paprika, salt, and pepper.
Blend until smooth and creamy. Add a tablespoon of water at a time if the mixture is too thick, until you reach your desired consistency.
Taste and Adjust

Taste the hummus and adjust the seasoning with more salt, lemon juice, or smoked paprika if needed.
Serve

Transfer the hummus to a serving dish and garnish with parsley, a drizzle of olive oil, and a sprinkle of smoked paprika.
Serving and Storage Tips:
Serving Suggestions:
Serve hummus paprykowy with warm pita bread, fresh vegetable sticks, crackers, or as a spread for sandwiches and wraps.