I cannot take credit for this absolutely delicious recipe. A friend of mine gave it to me and it is by far my most favorite hummus recipe yet! And what I love is that it’s so quick and easy to make. I would seriously make a little piggy of myself and not share. Although I did share but with a watchful eye.
The tahini just makes it for me, so creamy and it really does great justice to the texture and taste. Try not to leave it out. I don’t think I need to talk about all the ways to use hummus but by the spoonfuls into my mouth or a big dollop on a celery stick is my absolute favorite.
Enjoy this recipe!
Ingredients
1 large red pepper
1 can chickpeas or 1 1/2 cups cooked chickpeas
1/4 cup fresh lemon juice
1/4 cup tahini
1 tsp crushed garlic
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
1 tsp ground paprika
Salt to taste
2 to 3 tbsp water
Directions
Preheat the oven to 200ºC.
Cut the red pepper in half and remove the seeds and top bit.
Line an oven tray with foil and place red pepper hollow side down and when the oven is ready, bake peppers till the skin starts to turn black. It will be patchy. Remove from the oven and store in an airtight container so it sweats a little bit.
In the meantime combine the tahini and lemon juice in the food processor and process for 1 minute, this will make the hummus more smooth and creamy.
Add the olive oil, crushed garlic, cumin, paprika, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds until well blended.
Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth about 1 to 2 minutes.
Now remove the peppers from the container and peel off the skin. Cut into bits and add it to the food processor. Process for about 30 sec more.
If the hummus seems too thick, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Taste for salt and adjust as needed.
Store homemade hummus in an airtight container and refrigerate up to one week.
Side Note: you could always do the red peppers the day before or even use store-bought peppadews which are already pickled and soft if you wanted to save more time.
I think any spice would work if you didn’t have paprika or cumin