Roasted Red Pepper Hummus
This Roasted Red Pepper Hummus is a vibrant, smoky twist on a classic dip. Combining the richness of creamy tahini with the sweet depth of roasted bell peppers and tangy pomegranate molasses, it offers a sophisticated flavor profile that is far superior to any store-bought alternative. Perfect for dipping fresh pita or spreading on wraps, it is a healthy and flavorful addition to your snack rotation.
Instructions
- 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).
Nutrition Facts
Per portion