Roasted hummus is a rich, spicy appetizer made with chickpeas, tahini sauce, lemon juice, and oil: very easy to make and delicious to eat! You can serve it simply in a small bowl with falafel, accompany it with some pita bread or piadina chips. But you can also use it inside a piadina, on bruschetta, or to make a toast. I’ve tried hummus in so many ways and many variations, but this roasted hummus is fabulous! Take note of the recipe and make it right away!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4People
- Cooking methods: Oven, Electric Oven
- Cuisine: Middle Eastern
- Seasonality: All seasons
Ingredients
- 14 oz canned chickpeas
- 1 lemon (zest and juice)
- 3 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
- to taste smoked paprika
- 2 tablespoons white tahini
- 1/2 glass water
Tools
- 1 Colander
- 1 Baking Tray
- 1 Parchment Paper reusable
- 1 Vegetable Peeler
- 1 Chopper
Steps
Drain the chickpeas from their liquid and rinse them well under running water. Remove the skin that covers them and place them on a baking tray with parchment paper. Peel the lemon with a vegetable peeler. Season the chickpeas with oil, salt, pepper, smoked paprika, and lemon zest. Cook in a preheated static oven at 430°F for 30 minutes. When the chickpeas are cooked, transfer them to a mixer, add the juice of half a lemon and tahini, add water a little at a time, and blend until you get a smooth and creamy consistency. Transfer it to a bowl, add a drizzle of raw oil, and some smoked paprika for decoration.I deliberately did not use garlic, but if you like, you can add it according to the original recipe instructions from Cucina Botanica.
