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Roasted Red Bell Pepper Hummus


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  • Author: Rinku Bhattacharya
  • Total Time: 24 hours 30 mins

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

  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 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.
  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.
  • Prep Time: 24 hours
  • Cook Time: 30 mins
  • Category: Appetizer
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