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Servings:

Romesco Hummus

This spin on traditional Middle Eastern hummus is inspired by Romesco, a smoky Spanish sauce made from pureed roasted red peppers, tomatoes, garlic, almonds, bread crumbs, and plenty of olive oil. It’s great with everything from grilled steak to roast chicken to shrimp, white fish, salmon, and grilled vegetables. And yes, it even makes incredible hummus!

Total Time

15min

0.0

0 Ratings

Author: Lidey Likes

Servings:

Ingredients

•

2 Tbsp

Tomato Paste

•

4 Tbsp

Olive Oil , divided

•

1/2 cup

Raw Almonds

•

1 jar
(12 oz)

Roasted Red Peppers

•

1 can
(15 oz)

Chickpeas , rinsed, drained

•

2 cloves

Garlic

•

2 Tbsp

Chopped Fresh Parsley

•

2 Tbsp

Sherry Vinegar

•

1/4 tsp

Smoked Paprika

•

1 tsp

Kosher Salt

•

to taste

Ground Black Pepper

•

to taste

Crudites

•

to taste

Pita Bread

Cooking Instructions

Heat the Tomato Paste (2 Tbsp) and Olive Oil (1 Tbsp) in a small skillet set over medium heat.

Cook, breaking up the tomato paste with a wooden spoon and scraping the bottom of the skillet until the oil is bright orange and the tomato paste has darkened in color, 2-3 minutes. Set aside to cool slightly.

Place the Raw Almonds (1/2 cup) in the bowl of a food processor or powerful blender. Process until finely chopped. If your blender requires a bit of liquid to get going, add a tablespoon or two of water or liquid from the jar of peppers.

Add Roasted Red Peppers (1 jar) to the food processor or blender, reserving the liquid left behind in the jar, along with the Chickpeas (1 can) , Garlic (2 cloves) , Fresh Parsley (2 Tbsp) , Sherry Vinegar (2 Tbsp) , Smoked Paprika (1/4 tsp) , Kosher Salt (1 tsp) , and 3 Tbsp of liquid from the jar of peppers. Use less if you've already added some.

Using a rubber spatula, scrape the tomato paste and oil mixture into the food processor. Process or blend on high, adding more liquid from the jar of peppers (or water) if the hummus is too thick, until smooth and creamy.

With the machine running, slowly add the remaining Olive Oil (3 Tbsp) and process just until the oil is incorporated. Taste for seasonings and add salt and Ground Black Pepper (to taste) .

Spoon the hummus into a serving bowl, garnish with a swirl of olive oil, a pinch of paprika, and a sprig of parsley, and serve with Crudites (to taste) and Pita Bread (to taste) for dipping.

Author's Notes

Store the hummus in a sealed container. It will keep for up to 3 days in the refrigerator.

Nutrition Per Serving

CALORIES

154

FAT

15.0 g

PROTEIN

2.7 g

CARBS

3.6 g