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Hummus with Roasted Pepper and Garlic by Pavel Berky

4 SERVINGS
Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS

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

INSTRUCTIONS

  • 1
    Preheat the oven or grill to 200°C. Place the pepper and garlic on a small baking tray, drizzle with olive oil, and roast for about 20 minutes.
  • 2
    Peel the roasted pepper and remove the stem and seeds. Place the remaining part into a blender. Squeeze the insides of the roasted garlic cloves out of their skins and add to the pepper.
  • 3
    Drain the chickpeas and add them to the blender along with all the other ingredients from the recipe. Season with salt and pepper, and add about 4-5 tablespoons of the chickpea liquid.
  • 4
    Blend everything into a smooth cream.

SERVING

  • 1
    You can serve the hummus as a great cold appetizer with a fresh vegetable salad and fresh bread. It also pairs well as a side dish with meats or use it as a dip for fresh carrot sticks 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!

INGREDIENTS