Description
Sweet roasted red peppers amp up classic hummus. A simple recipe for a vibrant, flavorful dip.
Ingredients
Units
Scale
- 1 medium sized bell pepper seeded and quartered
- 1/2 cups (118 ml) dried chickpeas soaked overnight
- 2 cups (473 ml) water
- Salt
- 1/3 cups (79 ml) plus 2 tbsp extra virgin olive oil
- 2 pods garlic
- 1/2 teaspoon red cayenne pepper
- 3/4 teaspoon sea salt
- 1/3 cups (79 ml) tahini (sesame paste)
- 1 lemon, halved and seeded
- Sumac
Instructions
- Preheat oven to 375°F (190°C).
- Place bell pepper in a small casserole, drizzle with 1 tablespoon of oil, and roast for 20 minutes.
- Place chickpeas in a pressure cooker with 2 cups of water and salt. Cook under pressure for 25-30 minutes.
- Remove bell pepper from oven. Drain chickpeas, reserving ¾ cup of the liquid.
- Place chickpeas and bell pepper in a blender. Add ⅓ cup olive oil, garlic pods, red cayenne pepper, sea salt, and tahini. Blend to a paste. Add up to ⅓ cup water for desired consistency.
- Squeeze in lemon juice and mix well.
- Place in a serving bowl. Swirl over remaining olive oil, dust with sumac, and serve.
Notes
- For a smoother hummus, peel the roasted red pepper before blending.
- If you don’t have a pressure cooker, you can cook the chickpeas in a pot on the stovetop for about 1-1.5 hours.
- Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: ½ cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Carbohydrates: 25
- Fiber: 8
- Protein: 8