Hummus should be a staple in every kitchen, it has many uses, it is very healthy, light, delicious, and very easy to make. This version is extraordinary because the peppers give it a very interesting flavor.
It can be found in supermarkets, and quite possibly its flavor is very rich, the problem is that generally, the ingredients leave much to be desired, so it is advisable to make it at home without sugar, preservatives, or refined oil.
Eating healthy, rich, and varied is not at odds with anything, with just a few ingredients we can make dishes as appetizing as this Chickpea and Roasted Peppers Hummus, the healthy recipe for the next appetizer you want to enjoy, or for the starter if you make larger portions.
Tips for preparing a good Red Pepper Hummus:
I prefer to use dried chickpeas and cook them. If you don't have much time, you can make large quantities and store them in the fridge for several days. If not, you can use canned chickpeas.
If you want to save time, you can use canned roasted peppers.
You can use toasted tahini instead of raw, it is tastier but less nutritious.
In the photo below you can see how the peppers were once roasted and the texture of the freshly made hummus, if you want it more liquid add a little water, and if you want it more solid, add more chickpeas.
If you don't have tahini, you can make it at home if you have sesame seeds, and if you don't have either of the two, try making a paste with nuts, such as hazelnuts, peanuts, or even some sunflower seeds.
Why make red pepper hummus?
In this recipe for red pepper hummus, you bet on an ideal combination. The flavor of the pepper enhances that of the chickpeas and gives it a very rich smoky touch.
It is an ideal option to incorporate legumes into the family's diet. It is an easy dish, quick to make, and very healthy. It is best to prepare it with chickpeas cooked at home, although some canned ones can be used.
How do you plan to pair it with this delicious red pepper hummus?
Try making it at home for a snack with friends. It goes excellent with carrot sticks, with some nachos, or as a spread on pita bread.
Go ahead and incorporate nutritious foods in an easy and fast way. With this hummus, you integrate legumes and vegetables into a plate, as well as being a very homemade recipe. All the advantages at your fingertips.
Recipe and curiosities
to prepare the classic chickpea hummus, but with roasted red pepper.
Author:
Janice Diaz
Ingredients
3 cups of
cooked chickpeas, peeled, 450 g.
2 red bell
pepper, 300 grs approx.
2 tablespoons
of lemon juice
2 tablespoons
of tahini
½ cup water
¼ cup olive oil
1 small garlic
clove
1 teaspoon
ground cumin
1 tbsp of
paprika
1 tsp red chili
flakes, optional
Salt to taste
2 tbsp of olive
oil
10 cooked
chickpeas
2 tbsp of roasted peppers
Directions
Fresh chickpeas
tend to work better than canned chickpeas, but they require more patience. If
you are using fresh chickpeas, let them soak for at least twelve hours with
plenty of water and a teaspoon of baking soda. Before cooking the chickpeas,
rinse them with plenty of water. Then, place them with double the water to cook
over medium heat for about three hours until they are soft. Turn off the stove
and drain the excess water.
This step is
optional but convenient and is nothing more than peeling the chickpeas. Peeled
chickpeas tend to be more easily digested than chickpeas with skin. There are
two procedures for peeling them. I usually leave them in warm water, in a large
bowl, and immerse my hands, squeezing the chickpeas together until the skin
comes off and floats, then I extract the waste and the chickpeas remain at the
bottom of the bowl. Some people prefer to place the chickpeas on a gauze or
cotton cloth. They fold the cloth over itself, and cover the chickpeas, then
flatten them with a rolling pin. Finally, the crushed chickpeas are separated
from the skin.
If you are using canned chickpeas, just drain the excess water.
When you have
the chickpeas ready, proceed to roast the peppers. Preheat the oven to 200°C /
400°F. Wash the peppers and pat them dry. Next, take the peppers, and brush
them with a little olive oil. Place them on a tray and take them to the oven
for approximately 45 minutes until the skin of the peppers is toasted. You
should turn it every 15 minutes so that they cook evenly.
In the bottom
of the blender, place the lemon juice, tahini, olive oil, water, garlic, cumin,
paprika, salt, and roasted peppers. Beat for a couple of minutes until you get
a completely homogeneous mixture.
Then little by
little, add the chickpeas, blend patiently until you get a homogeneous mixture.
Since hummus is very dense, you should stop the blender motor every couple of
minutes, remove the mixture from the edges of the glass, and blend again until
everything is well combined. Before serving, taste for salt, and rectify if
necessary. If your mix is too thick, you can add a little extra water, but in
very small amounts, hummus is a thick paste.
Serve the
hummus in a bowl, place a couple of tablespoons of olive oil on top. Garnish
with some whole chickpeas and a couple of tablespoons of roasted bell pepper.
Serve with pita bread.
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