Light and refreshing roasted red pepper hummus, made without oils or tahini!
Ingredients
1 cup dried chickpeas, cooked=3 cups cooked chickpeas, in baking soda (see instructions), ¼ cup reserve cooking liquid
1½ tsp baking soda, divided
1 fresh red pepper, roasted see instructions, or could use raw (won't have the same depth of flavor)
3 large cloves of garlic, approximately 2 tbsp garlic
3 tbsp fresh lemon juice
½-3/4 tsp kosher/sea salt
1 tbsp of cooking liquid (or more to thin)
¼ tsp cayenne pepper
Instructions
To make chickpeas (either from dried or canned)
From Dried Chickpeas (much preferred!)
Soak dried chickpeas overnight or for 8 hours in 1 tsp baking soda, being sure chickpeas are covered in water y 1-2 inches.
Drain and rinse chickpeas and place into a pressure cooker, cover with water, and add ½ tsp baking soda. Bring to pressure, reduce heat to low and cook for 12 minutes. Turn heat off and allow pressure to drop. To cook without a pressure cooker; cover chickpeas with water, add baking soda, and bring to a boil. Reduce to low and cook until soft, about 1½-2 hours. Drain, reserving a few tablespoons of liquid.
Spoon on top has been cooked using baking soda, bottom without. Notice how the beans look more mushy, and skins flake off.
From Canned Chickpeas
Rinse and drain canned chickpeas. You will need 2 cans for 3 cups. Place in a pan and add ½ tsp baking soda, and cover with water. Bring to a boil and then simmer, until chickpeas become soft. Drain, reserving a few tablespoons of liquid.
Hummus
To roast red pepper: place fresh red pepper on open flame, either on a grill or gas stove, and turn until pepper is charred.
Place pepper into a paper bag to steam for 5 minutes. Peel char off of pepper and remove the seeds.
Place chickpeas, garlic, lemon juice, salt, roasted red pepper, and cayenne in a food processor. Blend until desired consistency.
If needed, add a few tablespoons of reserved cooking liquid to thin to desired consistency (I added 1 tbsp).
Season with additional salt and/or cayenne if needed. Enjoy with veggies, on crackers, or as a salad topper!! This goes well for a complete Middle Eastern meal with my Buckwheat Tabbouleh and Baked Falafel
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/main-dishes/roasted-red-pepper-hummus/