Roasted Red Pepper Hummus with Chickpea SaladYum
This Roasted Red Pepper Hummus with Chickpea Salad came about because of an email I received from a reader who really liked the Jalapeno Hummus recipe and presentation that I recently posted HERE. She wanted to know if I had any other hummus recipes that came with perks like the jalapeno hummus did. These perks make serving hummus for health conscious guests much more fun – and filling.
I actually didn’t have any other recipes up my sleeve to give her – but it got me to thinking about how when I go to the self-serve buffet at Whole Foods Market for lunch, I will typically get a scoop of hummus and then I always garnish it with some of their chickpea salad.
So this Roasted Red Pepper Hummus is my jalapeno hummus recipe altered up just a bit. Simple enough. And the recipe for this really delicious Chickpea Salad is slightly adapted from a recipe I found on the Whole Food’s site HERE. If you’re making the Chickpea Salad to serve on its own – you’ll want to toss in a handful of raisins. Definitely add raisins. The original recipe called for them and they’re really good in this salad! Their sweetness compliments the earthy flavors of the curry and tanginess of the lime in the vinaigrette. Be sure to serve with plenty of crackers, pita chips and/or flatbreads.
Thank you Kristina for the email….it was nice hearing from you!
I hope you like this Roasted Red Pepper Hummus with Chickpea Salad!
~ xo Deb
Roasted Red Pepper Hummus with Chickpea Salad
Yield: 8 servings
Total Time: 30 minutes
- 1 (15 ounce can of garbanzo beans)
- 1 roasted red pepper, cored and seeded and chopped
- 1 tablespoon tahini
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- Juice of 2 – 3 limes
- 1 clove garlic, minced
- 1/2 teaspoon Kosher salt
- 2 teaspoons cider vinegar
- 2 teaspoons lime juice
- 1/4 cup extra-virgin olive oil
- 2 teaspoons curry powder
- 2 teaspoons maple syrup
- 1/4 teaspoon fine sea salt
- 1/4 cup raisins
- 1 (15-ounce) cans chickpeas (also called garbanzo beans), rinsed and drained
- 1-1/2 cups kale (the curly kind is best), finely chopped
- 1 red bell pepper, cored, seeded and chopped
- 1/4 cup finely chopped red onion
- 1/4 cup fresh cilantro, chopped
- Roast the red pepper either over the stove (holding it with a pair of tongs or in the oven under the broiler until lightly charred on the outside.
- When cooled, peel the outer layer of skin off.
- Place all of the ingredients in a food processor and process until smooth and creamy.
- Add a little water if needed for desired consistency (you shouldn't need to add much).
- In a large bowl, whisk together vinegar, lime juice, olive oil, curry powder, maple syrup and salt.
- Add chickpeas, kale, bell pepper, onion and cilantro and toss to combine.
- Spoon chickpea salad over red pepper hummus and serve with pita chips, crackers and/or flatbreads.