Spicy Roasted Red Pepper Hummus

It's easy to buy a small tub of good quality roasted red pepper hummus in London, but it's much more satisfying to experiment in your own kitchen, especially if you are like me and want some hummus with a spicy kick. Originating in the Middle East and now popular throughout the world, hummus is a thick dip or spread consisting mainly of ground chickpeas, tahini, garlic and lemon juice. This versatile blend of flavors can be enhanced with an infinite combination of herbs, spices and vegetables.

I'm not one to boast, but I can honestly say the recipe I came up with yielded some of the best hummus I have tasted to date. I added a bit of cream cheese to my hummus, but I'm thinking soft goat cheese would work just as nicely and plan to try it next time. Adjust the amount of olive oil you use to achieve your desired consistency. You can use jarred roasted red peppers, but roasting your own is very easy and I've provided the instructions below.

Spicy Roasted Red Pepper Hummus

Recipe by Lisa Turner Cuisine: Middle Eastern Published on October 29, 2007 Simple, creamy, zesty and spicy roasted red pepper hummus Preparation: 10 minutes Cooking time: 10 minutes (optional) Print this recipe Ingredients: 1 red bell pepper (or 1/2 cup jarred roasted red pepper) 1 habanero or 2 to 3 jalapeños 1 1/2 cups cooked chickpeas (14 oz can or 1/2 cup dried) 2 cloves garlic, chopped 1 teaspoon paprika 1/4 teaspoon cayenne 1/2 teaspoon ground cumin 1 heaping tablespoon tahini 2 to 3 tablespoons cream cheese juice from 1 lime (2 tablespoons) 2 to 3 tablespoons olive oil 1/2 to 1 teaspoon sea salt Instructions: Brush the fresh red pepper (if using) and hot peppers with cooking oil and roast on a baking sheet under the broiler until dark patches begin to appear on the surface. Use tongs to turn the peppers and continue to broil until the tops begin to darken. Remove from the oven and place in a bowl. Cover with plastic wrap and let cool for 15 to 20 minutes. Once cool enough to handle, pull out the stems and gently peel off the skins. Gently cut open the peppers and shake out or scrape out the seeds and pulp. Chop coarsely and set aside. Combine the peppers, garlic, spices, tahini, cream cheese and lime juice in a small bowl. Transfer to a food processor and the chickpeas, olive oil and salt. Process until smooth, adding olive oil as necessary to reach the desired consistency. Serve at room temperature with cut raw vegetables and flatbreads, pitas or crackers. The hummus can be refrigerated in an air-tight container for up to 2 to 3 days. Bring up to room temperature before serving. Makes 2 cups