Red Pepper Houmous

This easy, roasted red pepper Houmous, made with sweet red Ramiro or Florina peppers, is cultivated in the northern Greek region of Western Macedonia and specifically in the wider area of Florina.
Houmous is widely eaten all over the Middle East and is often associated with Greek Cypriot cuisine.
Houmous is excellent as an appetiser with pita bread and crudités or with charcoal grilled meat and fish dishes.

1 large red Ramiro pepper, roasted, peeled, seeded, but if you are short on time, you can use red jarred roasted peppers
2-3 cloves of roasted garlic
2-3 tbsp tahini
Juice of 2 lemons
3 tbsp olive oil or more
3 tbsp water or more
1 x 400g (drained 242g) can of chickpeas rinsed in hot water and drained
A pinch of ground cumin (optional)
A few drops of ‘Tabasco’ sauce (optional)
Salt, to taste

To garnish:
Few cooked chickpeas
1 tbsp chopped red pepper
Virgin olive oil

In a food processor, combine the tahini and lemon juice and process or combine all the ingredients in a food processor until a smooth texture is achieved.
Taste for seasoning, it may require more lemon juice, olive oil or water if too thick.
If possible chill the dip overnight as the flavour improves.
Place Houmous in a serving bowl, sprinkle with a few reserved whole cooked chickpeas and chopped pepper, sprinkle with paprika and drizzle with virgin olive oil.
Serve with hot pitta bread or crudités, or in sandwiches and flatbread. Delicious!

Leave a Reply