Roasted Sweet Peppers over Hummus w/ Pine Nuts, Thyme, and Preserved Lemon

Name: Roasted Sweet Peppers over Hummus w/ Pine Nuts, Thyme, and Preserved Lemon
Prep time: 15 min
Cook time: 25 min
Total time: 15 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 8 oz sweet mini peppers; 1.5 tbsp olive oil; 1 cup hummus; 2 tbsp pine nuts; 0.33 cup sliced preserved lemon; 2 piece thyme sprigs; salt; pepper

15 mins prepServes 2

This recipe for roasted sweet peppers over creamy hummus, topped with pine nuts, fresh thyme, and preserved lemon, is inspired by Middle Eastern cuisine and California's veggie-heavy influence. It's a dish that connects to family heritage and the rich history of foods like hummus.

2 servings

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Instructions

Preheat oven to 425 F. Slice peppers in half lengthwise and spread them on a foil-lined baking sheet. Drizzle with olive oil, season with salt and pepper, and bake for about 20-30 minutes until peppers are soft. Spread hummus on a plate and top with preserved lemon and the roasted peppers. Finish off the dish with pine nuts and thyme, and drizzle with a little extra olive oil.

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Roasted Sweet Peppers over Hummus w/ Pine Nuts, Thyme, and Preserved Lemon

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