I really don’t know anyone who doesn’t like Hummus! While a true Arabic dish (sorry to my Israeli friends) the influences of their kitchen has not left us in vain, not to mention the extent of international appeal that such dishes provide.
Having said that, in our part of the world and not far away from the nearby Arab countries, the red pepper and in particular the long horn one (otherwise known as Red Pepper of Florina) is widely used. In this case it is added with particular care of not overpowering the flavours of the chickpeas. Furthermore, as this is a ‘twist’ to the original recipe, I have also added some sumac which not only retains the geographical DNA of the dish but also provides a second layer of lemony flavour to this dish.
Red Pepper Hummus
I hope you enjoy it!
Check here more of my Dips Recipes
|Prep Time||15 Minutes|
|Cook Time||30 Minutes|
- 500g Chickpeas
- 100g Long Horn Red Pepper , roasted to a charred phase and chopped, but you can also use jarred that have been drained and chopped
- 20ml Lemon juice
- 30ml EVOO , Extra Virgin Olive Oil, plus more for a final drizzle
- 75g raw Tahini
- ½ tsp Baking Soda
- 1 clove Garlic , roasted, finely minced
- 3 Small Red Chilli Peppers , for garnish
- 1 tsp sweet Smoked Paprika plus more to garnish
- 1 tsp Sumac
- 1 tsp Sea Salt
- In a large pot place the chickpeas and the baking soda, cover with water 4 cm above their level. On high heat bring water to a boil, reduce heat and simmer for about 30 minutes until chickpeas are tender. Skim off any foam created or skins coming apart. When ready reserve 1 cup of their water, drain and let cool.
- Take a large bowl and add the tahini along with a tablespoon or two of the reserved water. Whisk until a bit runny. Add the garlic along with half of the lemon juice and half of the oil and keep on whisking. Finally add the drained chickpeas and peppers and mix well.
- Take a large bowl of a food processor and add the mixture to blend until creamy smooth. Add the smoked paprika, sumac, remaining oil and salt and blend a bit more. Add more of the lemon juice according to your desired taste.
- Serve the hummus in a bowl, sprinkle some paprika, drizzle with some olive oil and garnish with the chilli peppers. Goes well with pitta bread and raw veggies for dipping.