‘Hummus’ comes from the Arabic word ‘hummus’ meaning ‘chickpeas’. The original hummus has the basic ingredients- chickpeas, sesame seed paste called tahini, lemon juice and garlic. Hummus is part of Middle Eastern and Mediterranean cuisine. It is a healthy and wholesome dish. Many variants of hummus includes hummus with roasted red pepper, fava beans, black beans, avocado and pumpkin to name a few. This recipe with roasted red bell pepper is both kid and adult friendly. Red bell pepper is roasted and added to a traditional hummus recipe making it sweet, garlicky and smoky. The red pepper roasting can be done ahead of time @sarchakra
PREP TIME: 20 mins
COOK TIME: 10 mins
YILEDS: Serves or makes 2-3
- Red bell pepper 1
- GOYA Garbanzo (chick peas) 1 can, drained
- Garlic 2 cloves, grated
- Tahini paste 2 tbsp (see below)
- Sea salt
- Olive oil 2 tbsp plus garnish
- Lemon juice ½ a lemon
- Smoked paprika 2 tsp plus garnish
- Basil 1 tbsp, chopped plus garnish
- On the open flame, roast red pepper turning occasionally till blackened. Put it in a bowl and cover with cling film. Let it rest for 15 mins.
- Take the peel off the red pepper. Save some pieces for garnish. Add the rest to the food processor.
- Add the following to the food processor along with the roasted red pepper: chick peas, salt, paprika, basil, tahini, garlic and lemon juice. Blitz.
- Place hummus in a bowl. Flatten and gently draw a circle round the hummus to make a well. Drizzle some olive oil, basil and a sprinkle of paprika. Top with the remaining chopped roasted red pepper. Chill in the fridge before serving.
- Serve with home baked pita chips, celery, peppers, cucumber or homemade tortilla chips.
- Sesame seeds 1 cup
- Olive oil ¼ cup
- Sea salt as needed
- Toast sesame seeds on a gentle flame till aromatic. Do not brown them. Cool.
- In a coffee grinder blitz the sesame seeds. Add olive oil, a pinch of slag and blitz again. Reserve. For this recipe we will use 2 tbsp. Store the rest in the fridge.
Covering the freshly roasted red pepper with cling film makes the task of peeling super simple. The peel just slides right off.
Make the hummus in advance and keep it in the fridge. The texture and flavors develops beautifully this way.
You can blitz the hummus more to make it smoother. I like mine medium smooth so I did not make it too smooth.
Save the chickpea liquid from the can to make meringues. Check out Aquafaba Meringues