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Grilled Espelette White Bean Hummus


8 espelette peppers

4 sweet red peppers

3 tablespoons olive oil, divided

Salt and pepper

1 can or 2 cups cooked navy beans

Juice of 1 lemon

1/4 cup tahini

4 cloves garlic

1 tablespoon honey


  1. Toss peppers in 1 tablespoon oil and pinch salt and pepper. Place on a hot grill. Grill, turning occasionally until scorched.
  2. Transfer to a metal bowl and cover with plastic wrap.
  3.  In a food processor or blender, pulse beans with lemon juice, tahini, 2 tablespoons olive oil, garlic and honey.
    After the peppers have steamed a few minutes in the bowl, remove as much charred skin as possible. De-stem and de-seed the peppers and add them to the beans. Blend until smooth and season with salt and pepper.
  4. Serve with chips or fresh vegetables.