DELICIOUS HOMEMADE HUMMUS

I love hummus and eat it quite often. This recipe is one of my favorites because it’s very nutritious and full of flavors. The combination of cooked chickpeas, roasted red peppers, and dried tomatoes is so, so good.

You can enjoy this delicious spread with Buckwheat Seed Bread, roasted vegetables, add it to sandwiches and wraps, make a salad dressing, spread it on pizza, or simply eat it with a spoon.

MEET THE INGREDIENTS

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Cooked chickpeas
Roasted red peppers (check How to roast red peppers)
Sun-dried tomatoes
Garlic
Lemon juice
Olive oil
Toasted sesame seeds (check How to toast sesame seeds)
Salt

HOW TO MAKE ROASTED RED PEPPER HUMMUS

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

STEP 1

Place the ingredients into a high-speed blender and process until the mixture is smooth and creamy.

STEP 2

Transfer hummus to a bowl and chill before serving.

STEP 3

Top with roasted chickpeas, sesame seeds, red paprika powder, and parsley.

TIPS AND HOW-TOS

Chickpeas are usually sold dried or cooked in a can. I prefer to use the dried ones and cook them myself (see How to cook chickpeas below) but if you don’t feel like cooking, just use canned chickpeas for this recipe.

HOW TO COOK CHICKPEAS

Wash chickpeas really well, add them to a large bowl and cover with water. The chickpeas will triple in size so it’s important to add plenty of water. Soak the chickpeas for at least 12 hours, best overnight.
Drain and rinse soaked chickpeas and place them in a large pot. Cover the chickpeas with water and bring everything to a boil. Reduce the heat and simmer until they are tender, 1 and 1/2 to 2 hours.
It’s best if you keep the lid on but slightly ajar allowing some steam to escape while cooking. Keep an eye on the water level during cooking and top up with fresh hot water from time to time if needed.
Keep cooked chickpeas in the fridge for 3-4 days.
And remember, dried chickpeas triple in size when cooked so 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas.

HOW TO ROAST RED PEPPERS

Preheat oven to 200°C.
Wash the peppers really well and pat them dry with a dishtowel.
Place on a baking sheet lined with parchment paper and put them in the oven to bake for approx. 35-40 minutes, or until soft, puffy, and slightly charred. Turn them at least once during cooking.
Set aside to cool completely before peeling the skins off.

HOW TO TOAST SESAME SEEDS

Heat an ungreased skillet over medium heat. Add seeds and spread them in a single layer.
Cook for a couple of minutes and stir frequently to keep the seeds from burning. When the seeds begin to get golden and release their aroma, they are done.
Immediately remove the skillet from the heat and transfer the seeds onto a paper towel to cool.