Description
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.
Ingredients
Scale
- 1 medium sized bell pepper seeded and quartered
- ½ cup of dried chickpeas soaked overnight
- 2 cups water
- Salt for cooking
- 1/3 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
- 1/3 cup tahini (sesame paste)
- 1 lemon, halved and seeded
- Sumac for dusting
Instructions
- 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.
- 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.
- Remove the bell pepper from the oven, drain the chickpeas reserving about ¾ cup of the liquid.
- Place the chickpeas and the bell pepper in a blender. Add in the 1/3 cup olive oil, pods of garlic, red cayenne pepper, sea salt and tahini and blend to a paste. Add in up to 1/3 cup of water to get a smooth soft consistency.
- 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.
- Prep Time: 24 hours
- Cook Time: 30 mins
- Category: Appetizer