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.
ROASTED RED PEPPER HUMMUS
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
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.
This story originally appeared in the July/August 2016 issue of Siweb.