Roasted Red Pepper Hummus with Bowery Cilantro Garlic Chili Oil
We absolutely love Chef Eric's take on a classic roasted red hummus.
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Cooking tools:
- Food processor
- Cast iron skillet
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Plastic wrap
- Spatula
- Colander
- Measuring spoon
- Measuring cup
- Can opener
Ingredients
- 2 tsp. avocado oil
- 2 whole roasted red peppers
- 2 cloves garlic, roughly chopped
- Bowery Cilantro, 1.25oz
- 2 medium jalapenos, seeds removed but reserved
- 1/2 tsp. fine sea salt
- 3/4 tsp. ground cumin
- 1/2 tsp. red pepper flakes, more to taste
- 2 tbsp. olive oil
- 1 small shallot, minced
- 2 tsp. pine nuts
- 2 tsp. red wine vinegar
- 1 14-ounce can chickpeas, drained and rinsed (2 cups)
- 1/2 cup tahini
- 2 tbsp. fresh lemon juice
- 1/8 tsp. smoked paprika
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