2 Hatch chile peppers or other mildly spicy pepper
2 red bell peppers
1-1/2 C. (9 oz./275 g) cooked chickpeas
1 T. (15 ml) good-quality extra virgin olive oil
1 t. (2 g) smoked paprika (pimenton)
1 t. (2 g) smoked salt
Wash the lemon and set aside to dry.
Wash and thoroughly dry the parsley. Roll it up in a towel while you are roasting the peppers.
Cover a large baking sheet with foil, move your top oven shelf to the highest level, and set the broiler to high.
Wash the peppers. Remove the cores and cut each one in half, removing the seeds and ribs. Wear gloves if working with hot peppers (Hatch peppers come in mild, medium, and hot). Flatten the peppers, cut side down, on the baking sheet. Cut slits in any curves as needed to get them as flat as possible. Click here for step-by-step instructions on how to roast red peppers.
Place the flattened peppers on the top shelf under the broiler, and broil until the skins are blackened and puffy, usually about 10 minutes but sometimes longer.
Remove the baking sheet from the oven and use tongs to drop the peppers into a paper bag. Roll the bag shut and set aside until completely cool.
Rinse and drain the chickpeas. If using canned chickpeas, you can use an entire 15 oz. (425 g) can.
Put the parsley in the food processor and mince finely. Scrape it out into a bowl and set aside.
Once the peppers are completely cooled, remove from the bag and peel off the skins.
Zest the lemon into the food processor bowl, then juice the lemon.
Add the peeled, roasted peppers, drained chickpeas, lemon juice, olive oil, paprika, and salt to the food processor. Blend until very smooth, stopping occasionally to scrape down the sides. Taste and add additional sea salt if necessary.
Put the hummus into a serving bowl and gently stir in the parsley, leaving some to sprinkle on top. You can serve with an additional drizzle of olive oil and lemon zest.