Roasted red peppers and smoked paprika are the perfect complements to traditional hummus.
After a long winter here in Michigan, there is nothing better than finally being able to entertain outdoors. From pool parties to beach-side picnics to backyard BBQ’s, we will take any excuse we can get to soak up some much needed Vitamin D.
When it comes to outdoor dining, I like to create dishes that can handle the hot sun. Hummus is a long time family favorite and it’s perfect for warm weather because it doesn’t contain mayo, sour cream or yogurt which require refrigeration. To save time and stress the day of the party, make this hummus a day or two in advance. Not only will it give you more time on the day of the event to relax with your friends and family, but hummus tastes better the next day once the flavors develop.
Easy Roasted Red Pepper Hummus
- Place chickpeas, roasted peppers, tahini, olive oil, lemon juice, garlic, smoked paprika and salt in a food processor and puree on high speed until smooth.
- Gradually add the water, starting at a couple tablespoons, until you reach desired consistency.
- Spread hummus on a large platter and garnish with fresh chopped parsley and toasted pine nuts.