Roasted Red Bell Pepper Hummus

Spruce up your hummus recipe with the fresh flavor of roasted red bell peppers. This is a super-simple, no fuss recipe that is sure to bring you to your happy place.
By Rinku Bhattacharya

Roasted-Bell-Pepper-Hummus-600

This is a super-simple no fuss recipe, however, one that brings most people who try it to a very happy place. Who knew that hummus would be everywhere from kids parties to more sophisticated events. It is a simple homemade hummus, with roasted bell peppers.

Here it is up straight, no fuss, with just an easy variation. This recipe is a staple that is much loved by everyone, and is being finally blogged at the request of my friend Marie.

Roasted Red Bell Pepper Hummus
 
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Spruce up your hummus recipe with the fresh flavor of roasted red bell peppers. This is a super-simple, no fuss recipe that is sure to bring you to your happy place.
Author:
Recipe Type: Appetizer
Ingredients
  • 1 medium sized bell pepper seeded and quartered
  • ½ cup of dried chickpeas soaked overnight
  • 2 cups water
  • Salt for cooking
  • ⅓ cup extra virgin olive oil plus 2 tablespoons (use a good fruity variety, the kind that you would use for dipping and enjoying in its most natural form)
  • 2 pods of garlic
  • ½ teaspoon red cayenne pepper (more or less to taste)
  • ¾ teaspoon sea salt
  • ⅓ cup tahini (sesame paste)
  • 1 lemon, halved and seeded
  • Sumac for dusting
Instructions
  1. Pre-heat the oven to 375 degrees. Place the bell pepper in a small casserole and drizzle with the tablespoon of oil and roast for 20 minutes.
  2. While this is cooking place the chickpeas in a pressure cooker with 2 cups of water and salt and cook under pressure for 25 to 30 minutes, it is longer than standard cooking as you want the chickpeas to be very soft.
  3. Remove the bell pepper from the oven, drain the chickpeas reserving about ¾ cup of the liquid.
  4. Place the chickpeas and the bell pepper in a blender. Add in the ⅓ cup olive oil, pods of garlic, red cayenne pepper, sea salt and tahini and blend to a paste. Add in up to ⅓ cup of water to get a smooth soft consistency.
  5. Squeeze in the lemon juice and mix well. Place in a serving bowl or platter, gently swirl over the remaining olive oil, dust with the sumac and serve.

 

Rinku Bhattacharya

Rinku Bhattacharya, is a teacher of Indian Cooking and the author of the blog, Spice Chronicles. A busy working mother Rinku is committed to offering a practical approach of flavorful, everyday cooking often with an Indian Accent. An author of three cookbooks, Instant Indian, Classic Foods for Every Region of India made easy in the Instant Pot, Spices and Seasons, Simple, Sustainable. Indian Flavors and The Bengali Five Spice Chronicles. Rinku’s passion for food starts with cooking and trying new recipes and extends to pairing and drinking wine with food and trying usual combinations by fusing various culinary influences. Rinku and her family are very committed to a sustainable lifestyle, and she uses mostly local produce for her recipes. She is joined in this effort by her husband who is an avid gardener and her children, Deepta and Aadi.

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