Roasted Red Pepper Hummus with Crushed Pistachios
Celebrating National Hummus Day
Once a year, you have the pride and acceptance to shed light on the internationally loved and often very much under appreciated element called hummus. Hello National Hummus Day and let one of the most basic dips, spreads or salad essentials be worshiped.
Hummus has become one of the most versatile products in today’s society. Used by an international audience as well as with a range of different “add-ons” that have been influenced by cuisines from around the world, this chickpea base dip has offered much comfort, to many.
But with all the modern hummus dips flashing across your eyes, what are the few things to keep in mind when finding your match-made-in heaven hummus recipe?
1. Use oil - please no water or other liquids. If you use a good quality oil then the flavors intensify and ingredients are emulsified a lot easier/better
2. Always add salt and pepper - ingredients can be substituted for others but the salt and the pepper are you’re permanent best friends in this recipe
3. The chickpeas - canned is absolutely fine (actually I prefer them because they are slightly softer already) but use quality chickpeas otherwise you will get a lot of shells and the shelf life can be reduced
My two all-time favorite hummus flavors are roasted red pepper or sundried tomato. Yes, they happen to be both red and no, there is no reason for this other than they taste great!
Anyway, without further ado, send a little love to the chickpeas and get hummus making!
Roasted red pepper hummus
Ingredients
2 medium red peppers
800-gram tin chickpeas
1 cup olive oil
Salt and pepper
2 small garlic cloves
Method
Preheat oven to 200 degrees Celsius. Line a baking tray with parchment paper. Cut the red pepper so the skin is predominately facing up.
Cook on the highest rack for 15-20 minutes or until the skin has blackened and begins to blister. Remove from the oven and place in a paper bag to cool and sweat.
Meanwhile, place the chickpeas in a food processor along with the garlic and oil. Add a pinch of salt and pepper. Remove the skins from the pepper by pinching the blistered section and peeling. Add to the processor.
Blend until smooth. You may need more oil to be able to reach a smooth and spreadable consistency. Add salt and pepper to taste. Serve alongside cheese crackers or refrigerate and eat when desired.
