Romesco Hummus

One of the featured appetizers at our 2022 Yankee Street Farm Cocktail Party, this adaptation to traditional hummus was an instant crowd pleaser.

Yield 2 cups

Cook time

20 Min

Total time

20 Min

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ROMESCO HUMMUS

Olive oil is the base of flavor in this fun adaptation of the traditional middle eastern condiment made of chickpeas.

Ingredients

• 1 red bell pepper
• 1/4 cup sliced almonds
• 1/3 cup 1808 Olive Oil
• 5-6 cloves of garlic
• 1 1/2 cups chickpeas (canned are fine, be sure to drain)
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Set the oven to broil on the high setting and the oven rack to the second highest position. Rub a little olive oil all over the red pepper and place on a sheet pan. Roast the pepper directly under the heat, using tongs to carefully turn it once each side has charred beautifully.
2. When the pepper is charred all over, place in a small bowl and cover with plastic wrap immediately, pulling the plastic tight like a drum. Set aside to let cool.
3. Next, toast the almonds. Turn the broil function of the oven off, and set the oven to 350 F. Spread the almonds all over a sheet pan and toast in the hot oven for 5-6 minutes or until a golden brown. Watch the almonds carefully, they will burn very quickly, so be sure to set a timer. The rule is, if you can smell the nuts, they’re already burnt. Remove the almonds when they are finished toasting and pour into a bowl (leaving them on the sheet pan can cause them to overcook).
4. Pour the olive oil into a small saucepan and add the garlic. Warm gently on medium low heat and cook the garlic slowly. Continue to cook the garlic in the oil, stirring to prevent scorching, until the garlic is golden and sweet smelling, about 10-15 minutes. Remove from the heat and add the almonds. Set aside to cool.
5. At this point the red pepper should be cool enough to touch. Peel the skin off the pepper - it may help to rinse here and there. Then cut the pepper open, or pull it apart and remove the seeds and stem.
6. Have the chickpeas, lemon juice, salt and pepper ready.
7. In the bowl of a food processor, combine the oil, garlic and almonds with the pepper. Pulse to combine, then process until a smooth paste has formed. Add the chickpeas and lemon juice, pulsing just to combine. Taste and season to your liking. Remember that if you are using canned chickpeas, they are usually already salty, so be careful not to over salt.
8. Use a spatula to scrape out the hummus into a container. It will keep well sealed in the refrigerator for up to 3 days.

Notes

This recipe was one of the appetizers featured at our 2022 YSF Cocktail Party and was a crowd favorite!

Source: honeytreebakingcompany.com

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