Extra needed: food processor
- Preheat the oven at 420 degrees Fahrenheit (200 degrees Celsius).
- Looking for that extra smooth and silky hummus? Drain the chickpeas and cook them for about 15 minutes. Peel the chickpeas and remove the skin. If you are short on time, you can skip this step.
- Heat the apple cider vinegar, the water, the salt and sugar in a saucepan until the sugar and salt have dissolved. Let it cool.
- Cut the pointed peppers in half crosswise: the first halves are used to make the relish, the second half to make the hummus. Remove the stems, membranes and seeds.
- Cover a baking tray with parchment paper. Put the hummus halves on the baking tray in the preheated oven and cook them for 10 – 15 minutes until their skin is golden brown.
- Cut the other halves in small pieces for the relish and do the same with the jalapeño pepper (remove the seeds if you prefer a less spicy relish). Chop the onion.
- Put the sweet pointed pepper pieces, jalapeño pepper and the onion in a preserving jar or a sealable container. Add the vinegar mix and stir. Set aside until it is serving time.
- Put the roasted pepper pieces in the food processor and add the drained chickpeas, garlic cloves, lime juice, tahini and 3 tablespoons olive oil. Blend until you have a soft and creamy hummus and season with salt and pepper. Add extra olive oil if your hummus is not creamy enough.
- Serve the roasted red pepper hummus with the relish on the side!
Tips from the author
*If only one color of sweet pointed peppers is available, the hummus and relish will be just as delicious!
Sweet pointed peppers offer quality and great taste with their unique traits of thin skin, fewer seeds, rich and sweet flavor and versatility. Sweet pointed peppers can be purchased at most Meijer grocery stores and Sprouts Farmers Market.