I love hummus! My basic recipe is easy, creamy, delicious and super versatile. This version is slightly jazzed up with the addition of roasted red bell peppers to make it extra special 🙂
The red peppers are roasted and add a lovely smokiness to the hummus. They also add a reddish hue another dimension to the basic taste of hummus.
I roasted the peppers in the oven till they charred nicely and softened. You can peel the charred bits off if you want a smoother hummus, but I find it quite arduous and I like the slight texture it lends. I leave on some of the charred parts of the smaller peppers and remove the larger ones. Even for the chickpeas, I remove some of the skin but not all, depending on how easily they come off or how much patience I have 🙂 This is a more rustic hummus, which makes it slightly different from the basic version.
To the peppers and chickpeas, add the usual suspects (garlic, tahini, salt, olive oil, cumin, chilli, lemon juice and cold water) and blitz away till smooth. Let it rest and refrigerate before serving.
I usually top up the hummus with some chilli powder and olive oil. You can also add some olives and seeds. This time I added some trail mix from india hemp & co for a little crunch.
This dip goes very well with pita, lavash, veggies and even on sandwiches. With new year’s eve coming up, it’s the perfect thing to add to the menu 🙂
Roasted Red Pepper Hummus
1 large red bell pepper
1 Cup dried chickpeas – soaked overnight
5-6 Garlic cloves – chopped
5 tbsp Tahini
6-8 tsp extra virgin olive oil
2 tsp lemon juice
3-4 tsp cold water
1/4 tsp baking soda
1/2 tsp Cumin powder
1/2 tsp red chilli powder
Salt to taste
- Pre heat the oven to 220 C. Slice and de-seed the red pepper length wish (half inch width), cover with 1 tsp olive oil and bake for 20 mins till soft and slightly charred (flip them over mid way). Let them cool and then peel some of the larger charred bits off and discard (you can peel all the charred bits off if you want a smoother hummus)
- While the peppers are roasting, pressure cook the chickpeas with cups of water, 1 tsp salt and 1/4 tsp baking soda for about 30 mins on medium heat (7-8 whistles). Let the pressure cool and then drain the water. The chickpeas should be soft but not mushy. Peel as many chickpeas as possible, it’s ok to leave a few unpeeled.
- Blitz the peppers, chickpeas, tahini, olive oil, cumin powder, lemon juice, chilli powder, garlic till you get a paste. Add salt to taste and pour in cold water. Keep blitzing till you get a smooth paste
- Transfer to a bowl, cover and refrigerate for 30 mins at least, before serving. Top with a drizzle of olive oil and sprinkle chilli powder right before you serve. You can also top it with some seeds/olives for extra texture