Red bell pepper hummus
In the original recipe, this creamy chickpea paste does not contain red pepper, but here we decided to give it a special touch and it's simply irresistible and very fragrant. A recipe to enjoy as a starter or appetizer, accompanied by pita bread, vegetable sticks and more. Check out our step-by-step below and enjoy this red bell pepper hummus.
Ingredients
Materials
- mixer
- small baking dish
- parchment paper
- freezer bag/airtight container
Preparation
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper and place the peppers on it.
Bake for 25 minutes. For perfect cooking, turn the peppers over every 5 minutes.
Remove the peppers and place them in the freezer bag or an airtight container while still warm. Tie it up /close it and wait about 10 minutes.
Now we can easily peel off the skin. The seeds also need to be removed.
Put all the ingredients in a blender.
Beat until creamy and smooth. Taste and adjust seasoning if desired.
Place the hummus in a bowl and garnish to taste. We put a drizzle of olive oil, some chickpeas, sesame seeds and chopped parsley on top. Enjoy!
Observations
What is hummus?
Hummus is a very creamy paste originally from the Middle East, made with chickpeas and tahini (sesame puree).
How to store this hummus?
To protect the hummus, drizzle it with olive oil, store it in an airtight container (or cover it with plastic wrap) and refrigerate it for up to 1 week.
Can I use other bell peppers?
It's not advisable to use green or yellow bell pepper because red peppers are the sweetest.
How to serve hummus?
Traditionally it is served with Lebanese bread, pita bread, but we can also serve it with other types of bread and even vegetable sticks.
