Frixos Personal Chefing

, ,

Red Pepper Hummus

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

single_post_2

Have a look below at the full recipe. Don’t forget, you can always print it.
Alternatively, you can surf in my Facebook & Instagram pages to explore more mouthwatering recipes.

I hope you enjoy it!

Check here more of my Dips Recipes

You can print the recipe!
Red Pepper Hummus
Course Meze
Cuisine Levantine
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
6 People
Ingredients
Course Meze
Cuisine Levantine
Prep Time 15 Minutes
Cook Time 30 Minutes
Servings
6 People
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Share this Recipe
Leave a Reply
*
*
*

Join Our Instagram Community by Following @frixospersonalchefing

Instagram has returned invalid data.