Ocean to Galley: Hummus

October 2nd, 2018|Capt Art's Blog, Ocean to Galley Recipes|

Looking for some fun appetizers to have before you serve your Searcher caught fish for dinner? How about Chef Roger’s hummus? It goes with everything and you can dress it up or down. 


  • 1 15.5 oz Can chickpeas (drained)

  • 6 ounces roasted red bell peppers (set 2 oz aside for 


  • 1 jalapeño, seeded, diced

  • 1 tablespoon chopped garlic

  • 3 tablespoons chopped cilantro leaves

  • 1 teaspoon paprika

  • 3 tablespoons chopped onion

  • 1 teaspoon freshly cracked black pepper

  • 1 tablespoon dried crushed chipotle peppers

  • 1/4 cup extra virgin olive oil

Directions: Put all ingredients in a food processor and blend. While those ingredients are coming together, drizzle olive oil in until all in smooth and velvety. Salt to taste while blending. Let set in refrigerator for a minimum of 1 hour. Garnish with chopped red bell pepper and drizzle olive oil over the top, serve with chips (or veggies) and enjoy the reviews.