barbacoa/parrilla Vegan

Smoky Paprika Peppers with Charcoal Chickpea Hummus

Name: Smoky Paprika Peppers with Charcoal Chickpea Hummus
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: 🇪🇸 España
Ingredients: 4 medium red peppers; 2 green bell peppers; 200g cooked chickpeas; 50g tahini; 2 black garlic cloves; 30ml extra‑virgin olive oil; 15ml lemon juice; 10g smoked paprika; 1 sprig fresh thyme; al gusto sea salt and black pepper

📍 🇪🇸 España

⏱️Prep: 20 min

🔥Cook: 40 min

⏰Total: 60 min

🍽️4 servings

● Difficulty: Medium

The smoke seeps into the peppers, giving them a reddish hue that looks as if they've been grilled over coals. Each bite crackles with the sound that heralds the juicy flesh hidden inside.

The hummus, made with chickpeas, extra‑virgin olive oil, and a touch of black garlic, adds a creamy smoothness that contrasts with the firm texture of the peppers. Black garlic, with its sweet smoky flavor, reinforces the "charcoal" sensation that permeates the dish and provides an aromatic depth that does not go unnoticed.

To achieve that smoky layer, simply sear the peppers in a hot pan or on the grill for a few minutes until flame marks appear. The result is a lightly charred skin that retains the juice and imparts a subtle charcoal flavor without burning the interior.

The hummus is prepared with cooked chickpeas, tahini, lemon juice, cumin, sweet paprika, and a pinch of salt. The addition of black garlic not only brings sweetness but also a velvety texture that complements the peppers' crunch.

To serve, place the roasted peppers on a plate and accompany them with a generous dollop of hummus. Drizzle with olive oil and, if desired, sprinkle a little extra smoked paprika to intensify the aroma.

This dish is ideal for a light meal or as an appetizer at an informal gathering. The combination of smoky flavors, contrasting textures, and the Mediterranean touch of the hummus makes it an option that stands out.

🛒 Ingredients

4 servings

4 medium red peppers
2 green bell peppers
200g cooked chickpeas
50g tahini
2 black garlic cloves
30ml extra‑virgin olive oil
15ml lemon juice
10g smoked paprika
1 sprig fresh thyme
al gusto sea salt and black pepper

👨‍🍳 Step-by-step instructions

Step 1: Preheat the grill to 200°C (392°F). Place the peppers on the rack skin‑side down. The steady heat allows the char to develop without burning the outer layer.
Step 2: Grill the peppers for 12 minutes, turning them every 4 minutes, until the skin is blackened and the seeds are tender. The Maillard reaction on the surface creates a caramelized, smoky crust.
Step 3: While the peppers roast, prepare the hummus. Blend the chickpeas, tahini, black garlic, olive oil, lemon juice, and smoked paprika until smooth. Season with salt and pepper to taste.
Step 4: Remove the peppers from the grill, let them rest for 5 minutes, then peel the skin off by hand. Serve the peppers with dollops of hummus and sprinkle fresh thyme on top. The combination of crunchy texture and creamy hummus creates an irresistible contrast.

💡 Chef's tip

For a perfect crust, keep the grill temperature between 190–210°C (374–410°F). When turning the peppers, avoid moving them too quickly; this lets steam escape without breaking the outer layer and promotes even caramelization.

📝 Our take

Esta tapa reúne la dulzura del pimiento con la profundidad del humo y la suavidad del garbanzo, creando un contraste que sorprende al primer bocado. Cada pieza es un viaje al sur de España, donde la tierra y el fuego dialogan sin interrupciones. Si buscas una explosión de sabor que no se olvida, aquí la tienes. Es pura poesía en la lengua.

🍷 Wine & food pairing

Un vino blanco de la DO Rueda, como un Verdejo con notas cítricas y un toque herbáceo, corta la intensidad ahumada y realza la cremosidad del hummus.