Have hummus, will party.
Almost Homemade Hummus
Chef Stephanie Banyas
6-8
15 minutes
5 minutes
Middle Eastern
Appetizers
This is not so much a recipe as a serving method. The next time you need a snappy appetizer, try this flavorful combo.
Ingredients
- 2 8-10 oz containers store-bought hummus (plain)
- 1 15 oz can chickpeas (drain and reserve half)
- 1 16-oz jar roasted red peppers, drained and pureed (reserve 4 oz)
- 4 oz lemon juice
- Za’atar, to taste (~2 tbsp)
- Sumac, to taste (~2 tsp)
- Aleppo pepper, to taste (~1 tsp)
Tools
- Food Processors
- Chip & Dip Bowls
- Appetizer Plates
Directions
- Spread the hummus in a shallow serving bowl. Swirl in the puréed roasted red peppers and lemon juice. Scatter the chickpeas over top, then sprinkle with sumac, Aleppo pepper, and za’atar.
- Serve with assorted chips, raw vegetables, pickled vegetables, and lettuce leaves.