Flavorful and healthy Piquillo Pepper Hummus is a great dip for a party or spread onto a tortilla for a lunch time wrap!
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Hummus is a chickpea dip (they’re also called garbanzo beans) that is traditionally very creamy and light and made with tahini, olive oil and salt. It’s a staple at any Mediterranean restaurant, and is amazing on sandwiches or wraps as a healthy substitute for mayo.
Okay, we all knew that. Everyone knows what hummus is! And most people love it. Even kids love it. Hummus is a great food for littles because it’s packed with protein and made from whole foods, but they can’t tell how good it is for them because it’s DELICIOUS.
I bought a hummus pack for lunch when I was out a couple weeks ago. It had some pita bread, carrots, cucumbers and, obviously, hummus. But this hummus was not the silky smooth version I’m used to. It was still pretty chunky, with some visible chickpea pieces, and it was flavored with harissa, which is an African chili paste.
I love it! And it inspired to me to make a little copy cat recipe from the texture of the harissa hummus, combined with a play on one of the most popular variations of hummus – roasted red pepper hummus. I was sitting on some wonderful roasted Piquillo peppers I got from Flora Fine Foods, and I knew this would be the perfect way to showcase them.
What are piquillo peppers?
Piquillo peppers are a small chili grown mostly in Northern Spain. They have very little, if any, heat and when fire roasted, they are sweet and mild.
It is very easy to find roasted piquillo peppers in stores or online. After roasting, they are peeled and jarred in their own roasting juices.
Although they are more flavorful than a red bell pepper, and smaller in size, piquillo peppers are very similar to the more recognizable capsicum.
These little peppers, who’s name means “little beak” in Spanish, are the perfect size for stuffing, but they can be used in place of red bell pepper for pretty much any application.
Hummus is a great recipe to experiment with, making it your very own and perfect for your taste buds and preferences! With that in mind, here are some tips for turning this recipe into the exact hummus you want it to be.
- I used a food processor because I was looking for a chunky texture, but if you want a typical smooth and silky hummus, you will need to use a high speed blender, tamping the mixture down as it goes to make sure it is blended thoroughly.
- Piquillo peppers are more flavorful than roasted red peppers, but jarred roasted red peppers can be substituted in a flash if you can’t find piquillos, or simply don’t want to use them.
- Use as few or as many of the piquillo peppers as you want! This recipe is just a suggestion of the measurements I like. If you want more salt, add more salt! If you want only a hint of peppers, only put in a couple instead of 4 or 5.
- The better your olive oil, the better the flavor. Enough said.
- All hummus recipes call for tahini, which is sesame seed paste. Chances are you don’t already have it at home, and you will only use a small portion of the jar for this recipe, but please don’t skip it! Tahini adds that hallmark hummus flavor that will be missed if you leave it out. To use up your tahini, I’ve listed some recipe suggestions below!
- Salted Chocolate Chip Tahini Cookies from David Lebovitz
- Tahini Blondies from Real Simple
- Grain Free Tahini Brownies from Ambitious Kitchen
- Roasted Cauliflower with Lemon Tahini Sauce from Eat Drink Smile
- Pesto Tahini Sauce from Little Bits Of
- Tahini Cabbage Slaw from Naturally Ella
You can purchase these exceptional piquillo peppers from Flora Fine Foods by clicking HERE. They have a wonderful variety of jarred vegetables, tinned tomatoes, wines, and more!