I’m still working my way through my Spanish tapas from our trip to Spain in February. I never realized how fortunate we would be to be able to travel so freely. Seems like forever ago. Who knows when Europe will open up again. The food though…it was amazing. I needed to feel a bit of that today.
This red pepper hummus was another favorite from our trip. Here’s the original from the restaurant in Seville. It was a beautiful day with the sun shining and a light breeze. We ate outside at the cutest little place that overlooked a town square where tourists were abundant and local kids played soccer amidst the bustling streets.
Doesn’t it look divine? It’s so simple to make and if you’re a hummus maker, you already have all the ingredients. The only change is the substitution of roasted red peppers for the garlic you’ll usually see. I left the garlic out, because this hummus was very mild and I wanted to stay true to flavor.
The tapas we had were very classic Mediterranean with plants ruling the menu, it was amazing. Meat was still there, but it was never the start of the show. That’s how I like it. I don’t have a problem with meat, I just don’t think it needs to be the center of attention all the time – exceptions being a good filet of beef and a juicy burger…see, I can’t give up meat entirely.
I hope you try this, or maybe have yourself a tapas night and add this to the menu. Your guests will love it.Print
For the Hummus:
1/3 cup chopped roasted red peppers
1, 15 ounce can chickpeas, drained and rinsed
2 tablespoons extra virgin olive oil
1 tablespoon tahini
1 teaspoon paprika
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1/4 cup pomegranate arils
1 tablespoon extra virgin olive oil
Fresh basil leaves (optional)
In a food processor, add all of the ingredients for the hummus and blend until smooth
Garnish with pomegranate seeds, olive oil, and sea salt (basil is optional)
Cut fresh pita into wedges and serve with hummus
If your hummus is too thick for your liking, you can add 1 tablespoon of water to thin it out.
- Prep Time: 10 minutes