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You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less. Think of the hummus as a mere vehicle for all this deliciousness. This recipe is from Tusk in Portland, OR.
- 6 red, yellow, and/or orange bell peppers, halved lengthwise
- 5 tablespoons plus ⅓ cup olive oil
- 2 tablespoons Sauvignon Blanc vinegar or other white wine vinegar
- 2 tablespoons cooked dried chickpeas (removed from pot of cooked chickpeas when making hummus)
- 1 tablespoon finely chopped parsley
- Urfa pepper (for serving)
Heat broiler. Place peppers, cut side down, on a rimmed baking sheet, drizzle with 2 Tbsp. oil, and season generously with salt. Broil peppers until blackened in spots but flesh is still firm, about 3 minutes. Remove from oven and turn down temperature to 400°. Drizzle ⅓ cup oil over peppers and roast until flesh is soft and silky in texture, 20–25 minutes. Let cool, then remove ribs and seeds; discard. Cut peppers into 1" pieces and place in a large bowl. Add vinegar and toss to combine; taste and season with more salt if needed (makes about 5 cups).
Spread hummus on a plate and top with about 1 cup roasted bell peppers (reserve remaining peppers for another use). Top with cooked chickpeas, drizzle with remaining 3 Tbsp. oil, and top with parsley. Sprinkle with Urfa pepper.
Do Ahead: Bell peppers can be roasted 2 days ahead. Cover and chill.