Roasted Red Pepper Hummus

 

Seasoned to perfection, smooth texture and mouth-watering hummus my friends! 

 

To make this you will need Chickpeas ,Red peppers, Tahini or Sesame seeds to make tahini, Lemon juice, Garlic, Red chili flakes, Salt and Olive oil.

 

Soak 3/4 cup of dried chickpeas in the warm water for about an hour.

Meanwhile take 1/4 cup of Sesame seeds

Toast them for 5-10 minutes, tossing the seeds frequently with a spatula.

 Toast until they are fragrant and golden brown. Do not allow to brown.

 

Transfer sesame seeds to a food processor or a mortar and pestle and add olive oil. Grind them until a smooth paste forms.That is how you make Tahini!

Next remove the stem and seeds from the pepper, cut them into pieces length-wise

and place on a cookie sheet lined with aluminum foil with skins facing up. Slightly flatten each piece

 

Drizzle some olive oil and broil them for 10 - 13 minutes.

 

Watch closely and remove them from the oven when skins appear to be evenly charred and blackened.

Immediately wrap them in that aluminum foil to keep the steam inside and let it rest there for 30 minutes.

 

Meanwhile pressure cook the chickpeas with 1/2 tsp. Salt.

In a large food processor bowl, combine cooked chickpeas, 1 garlic clove, 3 TB of the Tahini paste and 2 TB of lemon juice and puree to get a smooth consistency. 

 

Once the peppers are cooled, slide skins off with your fingers. The skin should peel off very easily

Add the roasted peppers and puree again until smooth.

 Now add in 1/2 tsp. Salt, drizzle with a good quality olive oil

 

and garnish with some red chili flakes.

Enjoy!

RECIPE

Ingredients:

• Dried chickpeas - 3/4 Cups or 1 (15 ounce) can garbanzo beans, drained
• Sesame seeds - 1/4 cup or tahini- 3 Tbsp.
• Lemon juice -2 Tbsp.
• Garlic - 1 Clove
• Roasted red peppers -1 whole red pepper
• Salt - 1 tsp.
• Red chili flakes - 1/2 tsp.
• Olive oil - 3 Tbsp. and extra to  make tahini
• Reserved chickpea liquid - 2 Tbsp. (Use it to get a smooth consistency)

Directions:

• Pressure cook the chickpeas with 1/2 tsp. salt. If using canned garbanzo beans, drain the liquid. Reserve the liquid.
• Now lets make Tahini. Heat a sauté pan over medium-high heat. Add the sesame seeds and toast lightly - about 5-10 minutes, shaking the pan so they toast evenly.
• Let cool completely.
• Pour sesame seeds into food processor or mortar and pestle and add oil. Blend for 2 minutes or until you get a smooth texture. Your Tahini is ready.
• In food processor, place chick peas, tahini, lemon juice and garlic. Cover; process 1 to 2 minutes or until smooth.
• Add roasted peppers; process 30 to 60 seconds or until they are smooth.
• Add remaining salt, red chili flakes and chickpea liquid until the hummus gets the consistency you desire.
• Refrigerate for one hour before serving.