Roasted Red Bell Pepper Hummus with Sumac

By • January 18, 2016 0 Comments

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Author Notes: This roasted red bell pepper hummus has a nice slightly smoky taste. The chili oil and paprika give it the perfect amount of heat, the pomegranate adds a fresh quality and the sumac, lemon and balsamic vinegar balances it all out nicely! CaliZona

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Makes 2 1/2 cups

  • 3/4 cup Dried Garbanzo Beans
  • 1 Large Red Bell Pepper
  • 1/2 cup Roasted Tahini
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tablespoons Fresh Squeezed Lemon Juice
  • 2 tablespoons Chili Olive Oil – homemade or storebought – can sub regular olive oil
  • 2 Cloves Garlic
  • 1 tablespoon Balsamic Vinegar
  • 1/2 teaspoon Hot Paprika (can sub for regular paprika)
  • 1 teaspoon Sea Salt
  • Garnish - Drizzle with olive oil
  • Garnish - Pomegranate seeds
  • Garnish - Feta Cheese
  • Garnish - Generous sprinkle of Sumac.
  1. Preparing garbanzo beans You can cook the garbanzo beans two different ways: one is the quick way, the other is by soaking the beans over night which is better for your digestion. This is how I prepare them plus if you are going to make falafels this is the way to go. Place them in a large bowl and cover with filtered water, they will expand to over double their size, make sure you cover by several inches of water to allow for expansion. Soak overnight for at least 12 hours then drain and rinse.
  2. If you want extra smooth hummus you can do as Yotam Ottolenghi and Sami Tamimi do from their cookbook “Jerusalem” and remove the skins from the garbanzo beans. Just add chickpeas and 1 teaspoons of baking soda to a large saucepan over high heat. Stirring constantly for about 2 – 3 minutes. Covers the chickpeas by about 2 inches of water and bring to a boil and reduce to simmer on medium heat for about 30 – 60 minutes or until soft, depending on the type and freshness, sometimes even longer. Skim off the foam and skins that float to the surface. They should be very fairly tender pressing between your fingers but not too mushy. or Put the beans back in the pot and cover with several inches of filtered water. Bring to a boil and reduce to simmer on medium heat for about 30 – 60 minutes or until soft, depending on the type and freshness, sometimes even longer. They should be very fairly tender pressing between your fingers but not too mushy.
  3. While the beans are cooking roast the bell peppers. Roast peppers of your choice on the stove top at medium high heat. A gas stove is best but it will also work on electric. Char peppers on all sides turning with tongs. When good and charred, steam for 10 minutes in a covered dish or a paper bag rolled shut so the steam won’t escape. Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems. They are ready to be sliced, diced , pureed or marinated.
  4. When the garbanzo beans are cooked and cooled, measure everything and put in a food processor or blender and puree until the desired texture.

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