SMOKY RED PEPPER HUMMUS WITH CHARRED TOMATOES

Smoky Red Pepper Hummus with Charred Tomatoes image

This smoky red pepper hummus is bursting with flavor from the roasted red pepper and charred tomatoes. The secret to this shortcut hummus is boiling the canned chickpeas, which results in the most silky texture.

Provided by Valerie Bertinelli

Categories side-dish

Time 45m

Yield 3 cups

Number Of Ingredients 12

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Ingredients

Two 15-ounce cans chickpeas, drained
1/2 teaspoon baking soda
1 large or 2 small red bell peppers (about 11 ounces)
2 cups multi-colored cherry tomatoes
1/4 cup plus 1 tablespoon olive oil
Kosher salt
1/4 cup tahini
1/3 cup lemon juice
1 clove garlic, peeled and grated
1 teaspoon smoked paprika
1 tablespoon chopped parsley, for garnish
Pita chips and assorted crudités (Belgian endive, radishes, Persian cucumbers, and celery), for serving

Steps:

Preheat the oven to broil on high and line 2 rimmed baking sheets with aluminum foil.
Add the chickpeas and baking soda to a small saucepan and add enough water to cover them by 1 inch. Cover the saucepan and bring the mixture to a boil over medium-high heat. When the mixture comes to a boil, turn the heat down and simmer for 20 minutes.
Meanwhile, cut the top off of the bell pepper, then cut it into quarters and remove the seeds and ribs. Place the bell peppers on one of the prepared baking sheets, skin-side up. Add the tomatoes to the other prepared baking sheet and drizzle with 1 tablespoon of the olive oil and 1/4 teaspoon salt. Broil until the skins of the bell peppers are completely charred and the tomatoes have burst and are slightly charred, 5 to 7 minutes.
Set the tomatoes aside. Transfer the bell peppers to a glass bowl and cover with plastic wrap. Allow them to sit for 10 minutes. Once they are cool enough to handle, gently peel off the charred skins and discard.
Once the chickpeas have simmered for 20 minutes, drain them then add them to the bowl of a food processor fitted with the blade attachment. Add the tahini, lemon juice, garlic, smoked paprika, and 1 1/2 teaspoons salt and pulse to blend. Add the roasted red peppers and pulse to blend. Once the mixture is almost smooth, drizzle in the remaining 1/4 cup olive oil with the machine running and blend until smooth.
Transfer the hummus to a plate and smooth it out to cover the whole surface area. Top with the charred tomatoes and garnish with chopped parsley. Serve with pita chips and crudités.