Hummus cu ardei copti – cremos, colorat si cu gust de „inca o lingura”! Cauti un aperitiv rapid, plin de arome, care sa impresioneze dar sa nu te tina prizonier in bucatarie? Acest hummus cu ardei copti e exact ce trebuie. Crema de naut capata o dulceata discreta si o culoare vibranta de la ardeii copti, iar textura ramane catifelata si aerata, perfecta de intins pe lipie calda sau pe o felie de paine prajita. Este genul de reteta care merge oricand – fie ca ai musafiri, fie ca vrei ceva bun la pranz sau pur si simplu ai chef de o gustare mai „fancy” in timpul saptamanii. Se face in 10 minute, cu un blender si cateva ingrediente simple, dar rezultatul e de restaurant libanez.

🎬 Jump to Video 🇬🇧 Jump to English version

INGREDIENTE (pentru 4 portii)

• 400 grame naut din conserva
• 4 ardei kapia copti
• 1 catel de usturoi
• 30 grame tahini
• 15 ml ulei de masline
• 30 grame suc de lamaie
• 1 lingurita boia dulce
• ¼ lingurita boia iute
• Sare
• 40 grame cuburi  de gheta

Scurgem bine nautul din conserva si il clatim sub jet de apa rece. Il lasam cateva minute la scurs, apoi il transferam in blender. Adaugam ardeii kapia copti si curatati, usturoiul, tahini, sucul de lamaie, uleiul de masline, condimentele si cuburile de gheata.

Da, gheata e acel mic truc care face hummusul extra fin si usor aerat – ajuta la emulsie si tine compozitia rece in timpul mixarii. Mixam bine pana obtinem o crema neteda, omogena si cremoasa.

Transferam hummusul pe un platou, il intindem frumos cu o lingura si decoram cu fasii de ardei copt, un strop de ulei de masline si – daca ne place – un praf de sumac, care aduce o nota acrisoara, usor citrica, perfect orientala.

Merge cu lipii calde, crackers, bastonase de legume sau chiar ca baza pentru un wrap cu legume coapte si feta.

Detaliile video ale retetei:

Daca v-a placut reteta de Hummus cu ardei copti, va invit sa incercati si:

English version

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus – creamy, colorful, and impossible to stop at just one spoonful! Looking for a quick, flavor-packed appetizer that’s impressive but won’t chain you to the stove? This roasted red pepper hummus is exactly what you need. Classic chickpea hummus gets a subtle sweetness and vibrant color from the roasted peppers, while staying silky and airy—perfect for spreading on warm pita or crispy toast. It’s the kind of dish that works for any occasion—whether you’ve got guests coming over, need a quick lunch, or just crave something a little fancy midweek. It’s ready in 10 minutes with a blender and a few simple ingredients, but the result tastes straight out of a Lebanese restaurant.

INGREDIENTS (for 4 servings)

• 400 grams canned chickpeas
• 4 roasted red kapia peppers
• 1 garlic clove
• 30 grams tahini
• 15 ml olive oil
• 30 grams lemon juice
• 1 tsp sweet paprika
• ¼ tsp hot paprika
• Salt, to taste
• 40 grams ice cubes

Drain and rinse the canned chickpeas under cold running water. Let them sit for a few minutes to dry, then add to a blender. Toss in the roasted and peeled peppers, garlic, tahini, lemon juice, olive oil, spices, and ice cubes.

Yes, the ice is a secret trick—it makes the hummus extra smooth and airy, helps with emulsion, and keeps everything cool during blending. Blend until creamy, silky, and lump-free.

Spoon the hummus onto a serving plate, spread it out nicely, and top with roasted pepper strips, a drizzle of olive oil, and—if you like—a sprinkle of sumac for that tangy, citrusy Middle Eastern touch.

Serve with warm pita, crackers, veggie sticks, or use it as a base for a roasted veggie and feta wrap.

If you liked the Roasted Red Pepper Hummus recipe, I invite you to try Shakshuka with Chickpeas and Feta, Vegetable pate or Grilled octopus with hummus and Meunier sauce.

ENJOY OUR RIDE!

• Prajitura cu foi cu bulion si crema de gris
• Bulz la cuptor cu branza, carnati si costita afumata
• Sole Meunier
• Gastronomia romaneasca la inaltime! #AmintiriGustoase
• Ciocolata de casa cu alune