Hummus with Roasted Bell Peppers

Name: Hummus with Roasted Bell Peppers
Yield: 8 servings
Ingredients: 6 red, yellow, and/or orange bell peppers, halved lengthwise; 5 tablespoons plus ⅓ cup olive oil; Kosher salt; 2 tablespoons Sauvignon Blanc vinegar or other white wine vinegar; 2 cups Creamy Hummus with Cumin; 2 tablespoons cooked dried chickpeas (removed from pot of cooked chickpeas when making hummus); 1 tablespoon finely chopped parsley; Urfa pepper (for serving)

By Sam Smith

June 20, 2017

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Michael Graydon + Nikole Herriott

You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less. Think of the hummus as a mere vehicle for all this deliciousness. This recipe is from Tusk in Portland, OR.

Recipe notes