Roasted red pepper hummus
This roasted red pepper hummus spread from Mount Athos is the ideal accompaniment to our dishes during fasting and beyond. Try this delicious recipe and you will be surprised. You can accompany it with a slice of Mount Athos bread.
We place the roasted pepper in a bowl, cover it with plastic wrap and let it steam for 10 minutes.
We peel the skin, remove the seeds and chop it finely.
In a food processor, we combine the chickpeas, roasted red pepper, tahini, garlic, lemon juice, olive oil, cumin and salt.
We blend the mixture until smooth and creamy, scraping down the sides of the bowl as needed.
We transfer the hummus to a serving bowl.
We can roast ourselves the peppers. We just char the peppers over an open flame or under the broiler until blackened, then steam them in a covered bowl to loosen the skins. We peel, seed, and chop the peppers before adding them to the hummus mixture.
