100gLong Horn Red Pepper, roasted to a charred phase and chopped, but you can also use jarred that have been drained and chopped
20mlLemon juice
30mlEVOO, Extra Virgin Olive Oil, plus more for a final drizzle
75graw Tahini
½tspBaking Soda
1cloveGarlic, roasted, finely minced
3Small Red Chilli Peppers, for garnish
1tspsweet Smoked Paprika plus more to garnish
1tspSumac
1tspSea Salt
Instructions
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.