Everything you need to make Hummus with Florina Peppers:

  • 1½ cups cooked or boiled chickpeas
  • 4 roasted Florina peppers (from a jar)
  • 2 semi-dried, soft sun-dried tomatoes in oil
  • 1 garlic clove
  • ½ tsp cumin
  • 1 tsp sweet paprika
  • 2 tbsp tahini
  • Juice of ½ a lemon
  • ¼ cup olive oil
  • A little water
  • Salt
  • Pepper

For serving:

  • Cucumber sticks
  • Toasted bread
  • Parsley leaves for garnish

Instructions:

  1. Drain the chickpeas thoroughly using a colander.
  2. Dry the peppers with paper towels and remove any skin or seeds.
  3. Dry the semi-dried tomatoes with paper towels as well.
  4. Add the chickpeas, peppers, olive oil, tomatoes, garlic, tahini, lemon juice, cumin, paprika, salt, and pepper to a blender. Blend the ingredients for a few minutes.
  5. Finally, add a little water and blend again until the mixture is fully homogenized and becomes smooth like velvet.
  6. Check the acidity and, if needed, add a bit more lemon juice for extra tang.
  7. Cover the hummus and let it chill in the fridge.
  8. To serve, spread the hummus in a shallow bowl, make a well in the center with a spoon, and drizzle with some olive oil. Sprinkle a little paprika on top and garnish with tender parsley leaves.
  9. Serve the hummus chilled with cucumber sticks and toasted bread.

Enjoy!

Source: Argiro Barbarigou