Ingredients:

  • 2 medium red bell peppers (approx. 400g), or 1 jar (12 oz/340g) roasted red peppers, drained
  • 1 medium zucchini (approx. 200g), sliced into 1/2-inch rounds
  • 1 tablespoon olive oil, plus extra for drizzling
  • Salt and freshly ground black pepper, to taste
  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) tahini
  • 3 tablespoons lemon juice, freshly squeezed (from about 1-2 lemons)
  • 2 tablespoons water, plus more as needed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika (optional, for extra smokiness)
  • Pinch of cayenne pepper (optional, for a little kick)
  • Fresh parsley, chopped
  • Extra virgin olive oil
  • A sprinkle of paprika

Instructions:

  1. Preheat oven to 400°F (200°C). Toss zucchini with olive oil, salt, and pepper. Place red peppers and zucchini on a baking sheet. Roast until the red pepper skins are blackened (or zucchini is tender) turning halfway through. Place red peppers in a bowl and cover with plastic wrap to steam for 10 minutes. Peel off blackened skin, remove seeds and stems. Let cool slightly.
  2. Drain and rinse the canned chickpeas thoroughly under cold water.
  3. In a food processor, combine the tahini, lemon juice, minced garlic, and water. Process until smooth and creamy. Scrape down the sides as needed.
  4. Add the roasted red peppers (and roasted zucchini), chickpeas, cumin, smoked paprika (if using), and cayenne pepper (if using) to the food processor.
  5. Process until completely smooth and creamy, adding more water, 1 tablespoon at a time, if needed to reach your desired consistency. Taste and adjust seasonings as needed (more lemon juice, salt, pepper, etc.).
  6. Transfer the hummus to a serving bowl. Drizzle with extra virgin olive oil, sprinkle with chopped fresh parsley, and a dusting of paprika. Serve with your favourite dippers.