Bookmark Ina Garten's Roasted Red Pepper Hummus Recipe, Stat

It's Jeffrey approved, of course.

Even the most seasoned of entertaining pros could stand to have a new appetizer in their arsenal. We can basically guarantee your summer guests will eat up this Roasted Red Pepper Hummus from Ina Garten's . Have we mentioned it takes just 20 minutes to make? And when it's drizzled with olive oil and sprinkled with toasted pine nuts – let's just say you're going to want seconds. 


Makes 3½ cups

1 29 oz. can chickpeas, drained (3 cups)

½ cup freshly squeezed lemon juice (3 lemons)

⅓ cup sesame tahini

2 T chopped garlic

1½ tsps. Sriracha

2 roasted red bell peppers Kosher salt and freshly ground black pepper Good olive oil

2 T toasted pine nuts Toasted pita triangles and fresh vegetables, for serving

Quentin Bacon

Place the chickpeas, lemon juice, tahini, garlic, Sriracha, roasted red peppers, 1 tablespoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process until the mixture is coarsely pureed. Season to taste and transfer to a serving bowl. Drizzle with olive oil, sprinkle with toasted pine nuts, and serve cold or at room temperature with pita triangles and vegetables.

Note: To toast the pita triangles, arrange them on sheet pans, brush with olive oil, sprinkle with salt and pepper, and bake at 375° F for 8 to 10 minutes. Toast pine nuts in a dry sauté pan over low heat, tossing often, for 5 to 10 minutes.

Ina Garten's newest Barefoot Contessa cookbooking, "Cooking For Jeffrey," will be published in October. 

Quentin Bacon

This story originally appeared in the July/August 2016 issue of Siweb. 

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