Red Pepper Hummus
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g chickpeas, a.d. Canned (or dried)
- 3 red pepper (s) or 1 glass roasted pepper
- 2 cloves garlic)
- 3 tablespoon lemon juice
- 1 tablespoon olive oil, good
- 60 ml sesame paste, (tahini)
- 2 pinches salt
- 2 pinches pepper
- Cayenne pepper, to taste
- 0.5 teaspoon ½ cumin
Print Recipe
Pin Recipe Instructions
- I always make it easy for myself and put all the ingredients together in the blender or puree everything well with the magic wand.
- If you like it more elaborate, wash the chickpeas the day before and soak them in cold water. Chickpeas have to lie in the water for at least 12 hours, otherwise they will not get soft. The next day rinse and cook in unsalted water until al dente.
- Grill the peppers in the oven on the highest setting and let them turn black. Then put in a freezer bag, close it and let the peppers cool down. Then peel them off. As indicated above, puree all ingredients together finely. Fill into glasses, pour a little olive oil on top and close.
- Makes about 1/2 liter or 15-20 servings. Hummus can be kept in the refrigerator for a few days.
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