Hummus
with tahini and bell pepper
is a variation of traditional hummus, a Middle Eastern dip made from blended chickpeas. The basic ingredients of hummus include chickpeas, tahini (a paste made from sesame seeds), lemon juice, garlic, and olive oil. In this variation, roasted red bell pepper is added to the mix, giving the hummus a slightly sweet and smoky flavor along with a vibrant color.
What You Need To Make Hummus with Tahini and Bell Pepper?
Canned
Chickpeas: Rinsing the chickpeas helps to remove excess sodium
and any preservatives. You can also use cooked dried chickpeas if you prefer.
Tahini: This is a
paste made from ground sesame seeds and is essential for the classic hummus
flavor. Stir well before measuring as it can separate.
Lemon Juice: Freshly
squeezed lemon juice adds a bright, tangy flavor. Adjust the amount to taste.
Salt: Enhances the
flavors of the other ingredients. Adjust to your preference.
Cumin: Adds a warm,
earthy flavor that complements the chickpeas and tahini.
Garlic: Roasting the
garlic mellows its flavor, making it sweet and less pungent.
Red Bell
Pepper: Roasted red bell pepper adds a subtle sweetness and a touch of
smokiness. You can also use jarred roasted red peppers if you prefer.
Olive Oil: Used for
roasting the garlic and red bell pepper, as well as adding a smooth texture to
the hummus.
Water: Helps achieve
the desired consistency. Add a little at a time until you reach the perfect
texture.
Ice Cubes: These help
to make the hummus extra creamy and give it a light, fluffy texture.
Garnishes: Optional but recommended for added texture and flavor. Nigella seeds, sesame seeds, pomegranate seeds, toasted tortilla pieces, and whole chickpeas add a decorative touch and enhance the overall taste.
Dishes Work Very Well with Hummus
Shawarma: Whether
chicken, beef, or lamb, the rich flavors of shawarma go great with hummus.
Grilled
Meats: Lamb chops, chicken skewers (shish tawook), or beef kebabs.
Baba Ganoush: Another dip
made from roasted eggplants.
Tabbouleh: A fresh
parsley and bulgur salad that complements the creaminess of hummus.
Greek Salad: A mixture of
tomatoes, cucumbers, onions, olives, and feta cheese.
Stuffed Grape Leaves (Dolmas): Vine leaves stuffed with rice and herbs.
How To Make Hummus With Tahini and Bell Pepper
Roasting the
Vegetables:
·
Place the red bell pepper and
garlic on a baking tray.
·
Brush them with olive oil.
·
Roast in the oven at 180°C
(350°F) for 3-5 minutes.
Blending the
Ingredients:
·
In a food processor, add the
chickpeas and tahini. Blend until smooth.
Adding
Seasonings and Vegetables:
·
Add the lemon juice, salt,
cumin, a little water, roasted garlic, red bell pepper, and olive oil to the
food processor.
·
Blend until well combined.
Achieving the
Desired Consistency:
·
Add the ice cubes to the
mixture.
·
Blend until you achieve the
desired creamy consistency.
Garnishing:
·
For garnish, drizzle olive oil
on top.
· Sprinkle with nigella seeds, sesame seeds, pomegranate seeds, toasted tortilla pieces, and a few whole chickpeas.
Tips and Tricks
Peel the
Chickpeas: For an extra smooth hummus, remove the skins from the chickpeas. This
step is optional but makes a noticeable difference.
Blend Well: Blend the
chickpeas and tahini thoroughly before adding other ingredients to ensure a
smooth base.
Adjust
Consistency with Water: Gradually add water to reach your desired
consistency. Start with a little and add more as needed.
Taste and
Adjust Seasoning: After blending, taste the hummus and adjust the salt,
lemon juice, and cumin to your preference.
Roast the
Garlic: Roasting garlic with the red pepper adds a sweeter, milder garlic
flavor.
Use Ice
Cubes: Adding ice cubes while blending can make the hummus creamier.
Serve Fresh: Hummus tastes
best fresh, but it can be stored in the refrigerator for up to a week. Allow it
to come to room temperature before serving.
Garnish Creatively: Use a variety of garnishes like olive oil, paprika, fresh herbs, pomegranate seeds, and toasted nuts to enhance both flavor and presentation.
Hummus with Tahini and Bell Pepper
Ingredients
2 cups canned chickpeas, rinsed
1/4 cup tahini
Juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon cumin
2 cloves garlic
1/2 grilled red pepper
1 teaspoon olive oil
A little water
3 ice cubes
Instructions:
1. Place the red bell pepper and garlic on a baking tray, brush them with olive oil, and roast in the oven at 180°C (350°F) for 3-5 minutes.
2. In a food processor, add the chickpeas and tahini and blend until smooth.
3. Add the lemon juice, salt, cumin, a little water, roasted garlic, red bell pepper, and olive oil. Blend until well combined.
4. Add the ice cubes and blend until you achieve the desired creamy consistency.
5. For garnish, drizzle olive oil on top and sprinkle with nigella seeds, sesame seeds, pomegranate seeds, toasted tortilla pieces, and a few whole chickpeas.