Fresh Hummus with Roasted Red Pepper and Olive Tapenade

Photo: Photos by Denise Henhoeffer/Courier-Post)

Photo: Photos by Denise Henhoeffer/Courier-Post)

1 red bell pepper, roasted, peeled and seeded | Kalamata olives, pitted | 2 tablespoons mild olive oil | salt to taste | Sweet potato and beet chips, for serving | 1 seedless English cucumber, sliced thin for garnish

For the hummus, combine chick peas, tahini, garlic and lemon juice together in a food processor and blend until smooth.

Scrape the sides of the bowl, turn it back on and drizzle in the olive oil. While still running, add water until it reaches mashed potato consistency. You may need more or less water depending on your preference.

Remove from processor and season to taste with salt and pepper.

For the tapenade: combine pepper and olives in a food processor at a 4-to-1 pepper-to-olive ratio. (More or less on your preference.)

Pulse until uniformly chopped. Remove from processor, stir oil into mixture. Season with salt to taste.

To assemble: Spoon dabs of hummus onto sweet potato and beet chips. Garnish with tapenade and thin half moons of seedless cucumber.


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