Hummus with Roasted Bell Pepper and Garlic by Pavel Berky

Name: Hummus with Roasted Bell Pepper and Garlic by Pavel Berky
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 SERVINGS
Cuisine: Řecká kuchyně
Ingredients: 1 can KITCHIN´ chickpeas in brine (420 g); 1 red pointed bell pepper; 1 small head of garlic; 3 tablespoons extra virgin olive oil; 2 tablespoons full-fat Greek yogurt; 2 tablespoons lemon juice; 1 tablespoon Tahini sesame paste; 1 tablespoon ground cumin; Salt; Pepper

4 SERVINGS

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Ingredients

1 can KITCHIN´ chickpeas in brine (420 g)
1 red pointed bell pepper
1 small head of garlic
3 tablespoons extra virgin olive oil
2 tablespoons full-fat Greek yogurt
2 tablespoons lemon juice
1 tablespoon Tahini sesame paste
1 tablespoon ground cumin
Salt
Pepper

Instructions

1
Preheat the oven or grill to 200 °C. Place the bell pepper and garlic on a small baking sheet, drizzle with olive oil, and bake for about 20 minutes.
2
Peel the roasted bell pepper and remove the stem and seeds. Place the remaining part into a blender. Squeeze the roasted garlic cloves from their skins and add them to the bell pepper.
3
Drain the chickpeas from their liquid and add them to the blender along with all other ingredients from the recipe. Salt, pepper, and add about 4-5 tablespoons of the chickpea liquid.
4
Blend everything into a smooth cream.
5
You can serve hummus as a great cold appetizer with a fresh vegetable salad and fresh bread. It also works well as a side dish for meats or use it as a dip for fresh carrots or celery sticks.

Pavel Berky

Pavel Berky, a finalist of MasterChef Česko, is a passionate chef and designer. His culinary style is innovative, combining traditional recipes with a modern approach, and utilizing high-quality local ingredients. And many of his recipes can now be found on Rohlík Chef!