Roasted red pepper hummus
flavourful, creamy, nutritious, vegan
Servings 4 people
Calories 100kcal
Cost £5
Equipment
- 1 food processor (or 1 immersion blender)
- 1 saucepan (or Tatung ricer cooker)
Ingredients
- 100 g dried chickpeas (or 1 can chickpeas, drained and rinsed)
- 120 g roasted red peppers (you can also replace some red peppers with yellow peppers)
- 2 cloves roasted garlic (add more if you like your hummus to taste more garlicky)
- 2 - 3 tbsp tahini (add up to 4tbsp if you like your hummus to taste nuttier)
- 2 - 3 tbsp vegan yoghurt (add more if you like your hummus more creamy)
- 3 tbsp olive oil (use 1tbsp to roast red peppers and garlic)
- ½ tsp cumin (use ¼ when roasting red peppers and garlic)
- ¼ tsp cayenne pepper (optional)
- 1 - 2 tbsp chickpea water (reserved from boiling chickpeas, or use water if using canned chickpeas; to thin the hummus)
- 2 - 3 ice cubes (to thin the hummus)
- 2 tbsp fresh lemon juice
- ½ lemon zest (optional)
- Salt and pepper to taste
Instructions
- Rinse dried chickpeas in a colander and remove any debris or stones.
- Add the chickpeas to a large bowl and cover them with tap water.
- Let the chickpeas soak for at least 8 hours or overnight.
- Drain the water from the soaked chickpeas. Then, in a saucepan, cover them with 2 inches of fresh water. Bring to a boil, then turn down the heat to low or medium-low, and simmer the chickpeas for 30 minutes.
- If using tinned chickpeas, drain and rinse them. Keep 2-3 tbsp of the chickpea water for later use. Transfer drained chickpeas to a microwave-safe bowl. Microwave the chickpeas on high for 2-3 minutes, or until they are hot and slightly dried out. Cooking time may vary depending on the wattage of your microwave. (see *note 1)
- If you have Tatung ricer cooker, you can steam your soaked chickpeas instead of boiling them in a saucepan. First, rinse the soaked chickpeas and place them in the rice cooker. Cover the chickpeas with a few inches of fresh water, and add 1/2 cup of water to the rice cooker. Then, place the lid back on the cooker and turn it on to steam the chickpeas. Allow the chickpeas to steam until they are tender, which should take about 30 minutes. Once they are cooked, drain any excess liquid and let them cool before using them in the recipe. (see *note 2)
- While your chickpeas are cooking, prepare roasted red peppers and garlic. Preheat the oven to 200°C. Roughly slice the red peppers, peel the garlic skin and rub both of them with 1 tbsp olive oil, ¼ tsp cumin powder and ¼ cayenne pepper. Place them on a baking sheet lined with parchment paper. Roast in the oven for 15 minutes. (see *note 3)
- In a food processor, add the chickpeas, roasted red peppers and garlic, tahini, yoghurt, lemon juice, lemon zest, salt, pepper, cumin, cayenne pepper (optional), and 2 tbsp of chickpea water and 2 ice cubes. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
- While the food processor is running, slowly pour in the olive oil until fully incorporated.
- If the hummus is too thick, add another tablespoon of chickpea water or some more ice cubes and blend again until the desired consistency is achieved.
- Add salt and pepper to taste.
- Serve in a bowl. Enjoy with flatbread, pita bread, baby carrots, or crackers.
Video
Notes
*note 1: This helps to remove excess moisture and create a creamier texture for your hummus.
*note 2: The steaming method could help the chickpeas retain more nutrients and result in a creamier hummus. However, it's important to make sure that the chickpeas are fully cooked before making the hummus. You may want to test the chickpeas for tenderness after the cooking time is up and adjust the cooking time accordingly.
*note 3: Skip cayenne pepper if you don't like the heat in your hummus.