Hummus is not just great in terms of its ease to make, but also the scope of versatility that it offers. This red pepper hummus has the fullness of chickpeas and tahini with the mildness of peppers and a hint of garlic with the kick of cumin and chili, all brought together with the dash of lime and served with the refreshing garnish of parsley.
Talking of versatility of Hummus
- It is a perfect spread for every savory sandwich,
- For pita sandwich,
- A perfectly balanced dip for chips,
- Best to enjoy with raw veggies and
- Makes a great dressing with little adjustments
Hummus is a nutrient-dense food. Hummus has high protein, high fiber, healthy fats, complex carbs, and a good proportion of vitamins and minerals.
Sweet and savory, there are numerous variations of hummus that you can find on the internet. Today I want to share with you my take on pepper hummus.
It is creamy, in texture but the balance of flavors is such that it doesn’t feel dense and heavy.
It is a really simple recipe and you will be wowed with the result. The balance of flavors in this recipe is just amazing.
Why make this red pepper hummus:
- Light and refreshing
- Nutty and yummy
- Easy and quick
- Multiple utilities
Chickpeas : soul of the red pepper hummus
As far as this recipe is concerned, it is quick and easy. You don’t necessarily have to go through the process of overnight soaking and then boiling the raw chickpeas. Just use canned chickpeas. I suggest to pressure cook them for 5 minutes or 1 whistle whichever is earlier before using as the canned chickpeas are little undercooked for hummus.
I like to use a pressure cooker because it is very quick and efficient. Do not cook for more than 5 minutes or 1 whistle else you might end up with a soupy mess and will have to start all over again. If using an open pot, cook for about 15 minutes. Well-cooked chickpeas are the key to a smooth and creamy hummus.
Can't make red pepper hummus without one
I roast pepper on my gas stove. And rotating it after regular intervals, so that it is cooked evenly and not burnt from one side and undercooked from the other. The canned ones are equally good. It can really save you a good 20 minutes’ drill. While roasting the peppers keep an eye and rotate them regularly, evenly roast from all the sides.
Start by placing a pepper on the gas stove with its bottom side first, then the top, and then place it on its sides and keep rotating after every 2-3 minutes to cover the entire circumference. This ensures that pepper is cooked evenly and not burnt from one side and undercooked from the other.
When done, let it cool before starting to remove the skin. Clean with a tissue paper and slit it open. Remove the seeds and use the flesh for hummus.
Use your favorite tahini. It is a crucial ingredient of hummus. Normally oil floats at the upper half of the container. Mix well the contents of the tahini, before using it. Also, using pure tahini without any weird-smelling additives is recommended.
Garlic and cumin
Don’t use too much garlic. One medium-sized clove should suffice. To overcome the raw smell of garlic, just chop it and put in lime juice for about 10 minute.
Try to use roasted cumin powder, it gives a great smoky flavor to the hummus.
Lets get making this easy and versatile recipe.
Red pepper hummus
- 1 15 oz can Chickpeas or boiled chickpeas
- ⅓ cup Tahini
- 1 teaspoon salt
- ½ teaspoon Chili powder
- 1 Clove Garlic
- 3 tablespoon Lime juice
- 1 Tbsp. Chopped parsley
- 2 Tbsp. Olive oil divided
- ½ teaspoon Ground cumin
- 1 Large Red Pepper roasted, deseeded and deskinned
- Drain a can of garbanzo beans into a strainer. Then, run it under the tap of cold water.
- Transfer to an instant pot or pressure cooker and add 2 cups of warm water.
- Let cook till 1 whistle. Turn off the flame and let the pressure release. If cooking in an open pot cook for 7-8 minutes on medium to high flame and then let simmer at low flame for 7 additional minutes.
- Let the cooked chickpeas cool completely before using it.
- Roast the pepper over a stovetop or a grill, rotating continuously to roast evenly.
- Squeeze the lime juice. To which add coarsely crushed garlic and let it rest for 5 -10 minutes.
- Into a food processor add all the ingredients and spices. Blend till a smooth paste is formed.
- Add some cold water in case the consistency is very thick. Add 1 tablespoon at a time. For well-cooked chickpeas, you will not need more than 2 tablespoons.
- Take out the Hummus in a bowl and refrigerate up to 2-3 hours.
- Spread some olive oil, and give a sprinkle of cumin, chili powder, chopped parsley, and sesame seeds.
- Serve or eat as your heart desires. (with pita bread, sandwiches, pita chips, crackers, baby carrots, broccoli or cucumber etcccc.)
- Whether you use canned or boiled chickpeas, doesn’t really make much difference in my opinion. You can achieve great results with canned chickpeas also. I suggest you drain the chickpeas and run it under cold water. Then put them in a pressure cooker or instant pot add 2 cups of warm water and cook for 2 minutes on medium to high flame and then let simmer at low flame for additional 3-4 minutes.Fully cooked chickpeas are the secret for the creamy hummus. And this step ensures it. If using open pot, cover and cook for about 15 minutes or till chickpeas become totally mushy. This process is time-consuming and totally optional. Also, note that every brand of canned chickpeas cooks its chickpeas to a different level of doneness. So, the exact time required to fully cook the canned chickpeas may vary.
- While roasting the peppers keep an eye and rotate them regularly. Evenly roast from al the sides. Make sure that it is not undercooked.
- Add ice-cold water to fix the consistency while blending. It really helps to bring out the flavors.
- Chilling hummus also helps to bring out the flavors. Try to chill it for 2-3 hours before serving.
- Refrigerate in an airtight container for a week. For longer storage freezing is recommended.