This is my new favorite hummus. I have been finding ways to use my favorite Portuguese pimentão (pepper) paste, and found an easy one in this recipe.
Here is a great description of the paste from Portuguese Cook. I describe my family’s experience making the paste and used it in truffled chickpea, pimentão & mushroom spaghetti.
The key ingredient in this hummus is pepper paste. It gives the hummus just enough spice. I have been devouring this on gluten-free crackers (lately I like ‘Mary’s Gone Crackers’ brand), on rice cakes (i just found some with nori, delicious!) and I stir it into the kids sandwiches all the time and they love it.
Ingredients
- 2 15 oz. cans chickpeas / garbanzo beans, drained and rinsed
- 1/2 cup canned or cooked fresh pumpkin
- 3 tbsp. pimentão (pepper) paste
- juice of 1 lemon
- 2 tbsp. fresh parsley
- 1 tsp. ground cumin
- 1/2 tsp. Montreal steak spice
Directions
- Put all ingredients in a food processor and process until smooth
- To serve, spread the hummus on a plate and swirl in more pimentão (pepper) paste