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Romesco Hummus
Recipe

13 INGREDIENTS • 7 STEPS • 15MINS

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!
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Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com
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!
15MINS
Total Time
$0.69
Cost Per Serving
Ingredients
Servings
6
US / Metric
Tomato Paste
2 Tbsp
Tomato Paste
Olive Oil
1/4 cup
Olive Oil, divided
Raw Almonds
1/2 cup
Raw Almonds
Roasted Red Peppers
1 jar
(12 oz)
Roasted Red Peppers
preferably liquid reserved
Chickpeas
1 can
(15 oz)
Chickpeas, rinsed, drained
Garlic
2 cloves
Garlic
Fresh Parsley
2 Tbsp
Chopped Fresh Parsley
plus more for serving
Sherry Vinegar
2 Tbsp
Sherry Vinegar
Smoked Paprika
1/4 tsp
Smoked Paprika
plus more for serving
Kosher Salt
1 tsp
Kosher Salt
plus more to taste
Ground Black Pepper
to taste
Ground Black Pepper
Crudites
to taste
Crudites
Pita Bread
to taste
Pita Bread
preferably toasted
Nutrition Per Serving
VIEW ALL
Calories
154
Fat
15.0 g
Protein
2.7 g
Carbs
3.6 g
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Romesco Hummus
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author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!
http://www.lideylikes.com

Author's Notes

Store the hummus in a sealed container. It will keep for up to 3 days in the refrigerator.
Cooking InstructionsHide images
step 1
Heat the Tomato Paste (2 Tbsp) and Olive Oil (1 Tbsp) in a small skillet set over medium heat.
step 2
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.
step 2 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.
step 3
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.
step 4
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.
step 4 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.
step 5
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.
step 5 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.
step 6
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).
step 7
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.
step 7 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.
Tags
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Appetizers
Dairy-Free
Shellfish-Free
Vegan
Vegetarian
Quick & Easy
Side Dish
Summer
Vegetables
Spanish
Spreads & Dips
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