Roasted Red Pepper Hummus
Regardless of whether you call this small, round bean a garbanzo or a chickpea, when blended up it all turns into the delicious dip we call hummus! By roasting the red peppers over a flame you get a subtle smokiness that is enhanced by the addition of smoked paprika. This recipe has a lot of both tahini and lemon juice so expect it to be creamy and bright. Although this recipe is based on soaking and cooking your own chickpeas, if you don’t have enough time to do so just use 2 cans of unsalted chickpeas. Serve it with pita bread, crackers or veggies for dipping. It's also great as a spread on sandwiches, wraps or toast!
Ingredients:
-1 cup uncooked chickpeas
-2 cloves garlic
-4 tbsp tahini
-3 red bell peppers
- 1 ½ tsp salt
-½ tsp smoked paprika
- Juice of 2 lemons
Directions:
If using raw chickpeas, soak overnight.
Add chickpeas to pot, cover with water, bring to boil and cook for 45 minutes to an hour and a half until softened (time will vary based on how old your beans are).
Roast three bell peppers over the flame on stovetop until skin is blackened (I like to cover the stove in aluminum foil and cut out circles where the burners are to minimize clean up)
Once chickpeas are soft, drain and add them to a food processor. Save the cooking water and set aside.
Peel off blackend skin of bell peppers and remove veins and seeds. Add to food processor.
Add in garlic, tahini, salt, paprika, and lemon juice.
Blend ingredients in a food processor, occasionally scraping down sides until desired smoothness is reached. Add in extra chickpea water if too thick. Check for seasoning.
Place in a bowl and enjoy immediately, or cover and keep refrigerated until ready to serve!
Tip: Garnish with chopped fresh herbs, spices (such as za’atar) and a healthy drizzle of olive oil.