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red pepper hummus

Red pepper hummus

Meenakshi
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. 
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine Mediterranean
Servings 6
Calories 178 kcal

Ingredients
  

  • 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)

Instructions
 

  • 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.)

Notes

  1. 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.
  2. While roasting the peppers keep an eye and rotate them regularly. Evenly roast from al the sides. Make sure that it is not undercooked.
  3. Add ice-cold water to fix the consistency while blending. It really helps to bring out the flavors.
  4. Chilling hummus also helps to bring out the flavors. Try to chill it for 2-3 hours before serving.
 
Storage notes
  • Refrigerate in an airtight container for a week. For longer storage freezing is recommended.
 
red pepper hummus nutrition
 

Nutrition

Calories: 178kcal
Keyword hummus recipe, red pepper hummus, roasted red pepper hummus, vegan recipe
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