[ When is it not a good time for hummus ]
It always is a good time to eat hummus, especially homemade hummus. In our new version of hummus we added roasted bell pepper and spices to make it exciting. We love to roast our own bell peppers on the gas stove or in summer on the bbq. But since it’s still winter we go for the first option rather than the later.
We always have a stash of different flavours of hummus at home, but we were craving another flavour hummus then the beetroot, cilantro or regular hummus, we always enjoy. Ready for something new, something spicy, with the lovely rich flavour of roasted pepper and full flavour of pimentón.
This hummus turned out great and pairs lovely with some veggies or rice cakes. The recipe makes about 2 jars (+/- 800 ml) which you can store in the fridge for 2 weeks.
So why are you still reading this part of the story, start by grabbing the needed ingredients and make some lovely hummus. Because when is it not a good time to eat hummus ^_^
Have a great new week.
Roasted bell pepper hummus with cumin & pimentón
INGREDIENTS
for 6 persons
- 500 gr canned chickpeas ( or 250 gr dry chickpeas)
- 1 red bell pepper
- 1 clove of garlic
- 1 chili pepper
- 3 tbsp of sesame seeds
- juice of 1 lemon
- 50 ml of olive oil
- 4 tbsp of tahini
- 2 tsp of ground cumin
- 1 tsp of pimentón
- 1/2 tsp of salt
- 1/2 tsp of ground pepper
If you use dried chickpea, start by soaking them for about 6 hours or preferably overnight. If you use canned chickpeas, you can use them straight away. On medium heat boil your chickpeas for about +/- 20 minutes, until soft. After a few minutes of boiling scoop out the foam. When soft and cooked, rinse the peas and if you want to take of the peal, soak the peas in water and wait until the peal starts floating to the surface and scoop it out.
If you use canned chickpea, rinse and add straight to the foodprocessor or handblender.
Now the fun part, take the red bell pepper and wrap it in aluminum foil and put the parcel directly in the fire on your gassstove. Leave it for a few minutes and turn every now and then until roasted on each side. If it got a bit blackened you can peel of the black part. If you don’t have a gas stove, roast the bell pepper in the oven for about 20 minutes, until soft and slightly roasted. Leave the bell pepper to cool on a plate and in the mean time roast the sesame seeds in a small pan on the fire, until they are browned evenly.
In the handblender/foodprocessor, start by pulsing the chickpeas until they become a smooth mixture. Add in the garlic, chili pepper, bell pepper, sesame seeds & pulse some more. Add in the lemon juice, tahini & olive oil and mix until evenly blend. Almost ready, it’s time for the spices, add the, cumin, pimentón, salt, pepper & mix again. Taste and if you prefer more spicy flavour add some extra cumin & some cayenne pepper.
If your mixture is to dry add some more olive oil or water.
Ready to serve with some veggies or bread, enjoy!
