Hummus with Red Pepper

Hummus can be added to soups, stews, and pasta sauces. Roasted red pepper will give it a special aroma and plenty of antioxidants.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 2 piece Bell pepper, red, fresh

  • 3 spoons Oil, olive

  • 230 g Chickpea, raw

  • 2 pod Garlic, fresh

  • 1 spoon Water

  • 0.5 piece Lemon, fresh, without shell

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 spoon Sesame butter, tahini

Steps

  1. Preheat the oven to 200 degrees Celsius. Thoroughly wash the peppers, dry them with paper towels, then oil them and arrange them on a baking tray.

  2. Place the tray in the oven and bake the peppers for about 35 to 40 minutes until they soften and their skin blisters. Turn them once during baking. Let the roasted peppers cool, then remove the skin and seeds. Open a can of chickpeas and drain them well. Peel the garlic and finely chop it. Cut the lemon in half and juice only one half.

  3. Slice the peppers thinly, save some for garnish, and put the rest in a food processor. Add the drained chickpeas, chopped garlic, tahini, water, lemon juice, and the remaining oil, and blend all the ingredients into a smooth mixture.

  4. Season the hummus with pepper and salt to taste, transfer it to a bowl, cover, and refrigerate for half an hour.

  5. Serve the chilled hummus garnished with the reserved peppers.

Nutrition Information (Per 100g)

  • Calories: 231.47 kcal
  • Fat: 8.3 g
    • Saturated Fat: 0.58 g
  • Carbohydrates: 30.12 g
    • Sugars: 6.18 g
  • Protein: 8.49 g
  • Fiber: 8.3 g

Advice

Tahini or sesame butter can also be made at home from sesame seeds and sesame oil. For one unit of oil, take four units of sesame seeds. Roast the sesame seeds in a Teflon pan for a few minutes – they are ready when the seeds start to pop. Let the roasted seeds cool slightly and grind them in a food processor. Continue mixing and gradually add the oil. Store the prepared tahini in a jar with a lid in the refrigerator. You can also mix chopped parsley into the tahini to enhance the flavor of the hummus. Chickpeas can also be cooked at home. It is good to soak them in cold water overnight before cooking.