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RECIPE
13 INGREDIENTS 7 STEPS 15min

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!
Romesco Hummus Recipe | SideChef
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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Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
15min
Total Time
$0.69
Cost Per Serving

Ingredients

Servings
6
US / METRIC
2 Tbsp
Tomato Paste
1/4 cup
Olive Oil , divided
1 jar
(12 oz)
Roasted Red Peppers
preferably liquid reserved
1 can
(15 oz)
Chickpeas , rinsed, drained
2 cloves
2 Tbsp
plus more for serving
2 Tbsp
Sherry Vinegar
1/4 tsp
plus more for serving
1 tsp
plus more to taste
to taste
Crudites
to taste
Pita Bread
preferably toasted
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Nutrition Per Serving

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CALORIES
247
FAT
16.4 g
PROTEIN
6.3 g
CARBS
19.5 g

Author's Notes

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

Cooking Instructions

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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 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 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.
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Nutrition Per Serving
Calories
247
% Daily Value*
Fat
16.4 g
21%
Saturated Fat
1.9 g
10%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
19.5 g
7%
Fiber
4.6 g
16%
Sugars
3.1 g
--
Protein
6.3 g
13%
Sodium
730.1 mg
32%
Vitamin D
--
--
Calcium
62.0 mg
5%
Iron
1.4 mg
8%
Potassium
196.3 mg
4%
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