Time: 35 min.
Complexity: easily
Servings: 8

Smoked paprika, fried green onions, and pickled piquillo peppers infuse garlicky hummus with a bouquet of flavors. Transform store-bought hummus into a sophisticated appetizer to serve while guests wait for dinner or at a friendly house party. Prepare the dip base before everyone arrives, and just before serving, top it with toasted sliced ​​almonds, green onions, pickled peppers, and parsley. Layer the ingredients in alternating strips for a bright and festive look. Serve with pita bread.

Ingredients:

• 2 tbsp. finely chopped almonds
• 1 large bunch of green onions, roots trimmed
• 1 tbsp extra-virgin olive oil + extra for drizzling
• 3 containers of garlic hummus (220g each)
• 1 tsp sweet smoked paprika + extra for sprinkling
• 1/4 tsp cayenne pepper
• 1 jar (220 g) pickled piquillo peppers, diced
• 2 tbsp chopped parsley leaves
• Warm pita, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

hummus, piquillo pepper, ground cayenne pepper, paprika, almond, pita

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Preparation:

Step 1
• Preheat oven to 350°F (175°C). Place the almonds on a baking sheet and toast until golden brown, 7-10 minutes. Transfer the almonds to a bowl and set aside.
Step 2
• Turn the oven to broil. Toss the green onions on a baking sheet with oil, salt, and black pepper. Grill until the onions are darkened in spots but not burnt (stir halfway through), about 2 minutes. Let the onions cool, then chop and set aside.
Step 3
• Combine the hummus, smoked paprika, cayenne pepper, and half the piquillo pepper in a medium bowl, distributing the ingredients evenly. Pour the mixture into a 2-quart casserole and smooth the surface.
Step 4
• Top with rows of green onions, almonds, parsley, and the remaining peppers, alternating red and green stripes. Sprinkle with additional smoked paprika and drizzle with a little olive oil. Serve with warm pita bread.

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