Blog

Check in here for a weekly update on the great local food we're delivering, and what's happening around the Intervale Food Hub!

Roasted Sweet Pepper Hummus with Shallots

Roasted Sweet Pepper Hummus with Shallots

This roasted sweet pepper hummus is fun to make and is the perfect appetizer or snack. If you have a food processor, simply grind all of the ingredients until smooth. If not, follow our directions and make it by hand!

INGREDIENTS

  • 3 sweet peppers
  • 1 can chickpeas
  • Preferred oil (we used olive)
  • 1/2 of a shallot
  • Juice from 1/2 a lemon
  • Salt and pepper

DIRECTIONS

  1. Preheat oven to 425 degrees F
  2. Place whole peppers onto aluminum foil lined baking sheet
  3. Roast for 20 minutes, then turn peppers over and roast for another 20 minutes
  4. Once peppers are done, place them in a brown paper bag and allow them to steam for 15 minutes. This makes removing the charred skins easier
  5. In the meantime, drain the can of chickpeas and place into a bowl
  6. Add a generous drizzle of oil and mash the chickpeas with a fork until they're smooth (if your chickpeas aren't getting to a smooth enough consistency, add more oil a little at a time)
  7. Remove the skins from the peppers with a fork or your fingers and place the insides of the peppers into the bowl with the mashed chickpeas. Be sure not to get the seeds from the peppers into the hummus
  8. Add the lemon juice, diced shallot, and a generous pinch of salt and pepper to the bowl and mix together until everything is incorporated and smooth. Add more oil if necessary
  9. Serve with veggies like carrots and roasted romanesco cauliflower or crackers