Name: Roasted Red Pepper Hummus
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings
Ingredients: 170 g dried chickpeas (soaked overnight); 0.75 tsp baking soda (divided); 1 tsp kosher salt (for cooking water); 135 g tahini (good quality); 60 ml lemon juice (freshly squeezed); 4 clove garlic cloves (roughly chopped); 1 tbsp extra virgin olive oil (to blend); 3 null red bell peppers (roasted and peeled); 1 tsp ground cumin; 1.5 tsp smoked paprika; 2 tsp aleppo pepper (plus more for garnish); 1 tbsp pomegranate molasses; 1 handful flat-leaf parsley (chopped); 1 tbsp extra virgin olive oil (for drizzling)

Instructions

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1

Place dried chickpeas (170 g) in a large bowl, cover with water and baking soda (0.25 tsp), and soak for 8 hours or overnight.
2

Drain and rinse chickpeas. Place in a saucepan with baking soda (0.5 tsp) and 1.2 liters water. Simmer for 30 minutes, add kosher salt (1 tsp), and cook another 10-20 minutes until very soft. Drain well.
3

Preheat oven to 230°C. Roast red bell peppers (3) halved and de-seeded on a sheet pan for 20-25 minutes until charred. Steam in a bowl for 10 minutes, then peel and tear into strips.
4

Add warm chickpeas to a food processor. Blend for 2 minutes until a smooth paste forms, scraping the sides.
5

Add tahini (135 g), lemon juice (60 ml), garlic (4 clove), and extra virgin olive oil (1 tbsp). Blend for 2 minutes until very thick and smooth.
6

Add roasted peppers, ground cumin (1 tsp), smoked paprika (1.5 tsp), aleppo pepper (2 tsp), and pomegranate molasses (1 tbsp). Blend until creamy.
7

Serve in a shallow bowl drizzled with extra virgin olive oil (1 tbsp) and topped with flat-leaf parsley (1 handful).