This roasted red bell pepper hummus has a nice slightly smoky taste. The chili oil and paprika give it the perfect amount of heat, the pomegranate adds a fresh quality and the sumac, lemon and balsamic vinegar balances it all out nicely! It is fun to change up a classic and I am loving this one!
When I was growing up, my friends and I ate a whole lot of hummus. We all ate pretty healthily, I guess from growing up in southern California. It’s not that all my friends grew up in healthy households, we just ate that way on our own. There were many health food stores very close to all our hangouts with prepared easy to grab foods, which made it convenient. It was very common for us to have a beer in one hand and a vegetable seaweed wrap in the other, kind of an oxymoron but hey we were teenagers : )
I personally love this hummus with a crisp Albarino but it is also great with a Pinot Gris, Sauvignon Blanc, Verdejo or White Rioja.
Roasted Red Bell Pepper Hummus Recipe:
Approx: 2 1/2 Cups
- 3/4 Cup Dried Garbanzo Beans – 1 1/2 Cups Cooked
- 1 Large Red Bell Pepper – roasted
- 1/2 Cup Roasted Tahini
- 1/4 Cup Extra Virgin Olive Oil
- 3 Tablespoons Fresh Squeezed Lemon Juice
- 2 Tablespoons Chili Olive Oil – homemade or store-bought – can sub regular olive oil
- 2 Cloves Garlic
- 1 Teaspoon Balsamic Vinegar
- 1/2 to 1 Teaspoon Hot Paprika (can sub for regular paprika)
- 1 Teaspoon Sea Salt
- Drizzle with olive oil
- Pomegranate seeds
- Feta Cheese
- Generous sprinkle of Sumac.
Preparing garbanzo beans
You can cook the garbanzo beans two different ways: one is the quick way, the other is by soaking the beans overnight which is better for your digestion. This is how I prepare them plus if you are going to make falafels this is the way to go.
Place them in a large bowl and cover with filtered water, they will expand to over double their size, make sure you cover by several inches of water to allow for expansion. Soak overnight for at least 12 hours then drain and rinse.
Place the beans in a pot and cover with at least 2 inches of water above the beans and bring to a boil for 5 minutes.
Remove from the heat and let the beans soak in the warm water for 1 hour then drain the water and rinse.
Cooking the beans
Just add chickpeas and 1 teaspoons of baking soda to a large saucepan over high heat. Stirring constantly for about 2 – 3 minutes. Covers the chickpeas by about 2 inches of water and bring to a boil and reduce to simmer on medium heat for about 30 – 60 minutes or until soft, depending on the type and freshness, sometimes even longer. Skim off the foam and skins that float to the surface. They should be very fairly tender pressing between your fingers but not too mushy.
Put the beans back in the pot and cover with several inches of filtered water.
Bring to a boil and reduce to simmer on medium heat for about 30 – 60 minutes or until soft, depending on the type and freshness, sometimes even longer. They should be very fairly tender pressing between your fingers but not too mushy.
Roast the peppers on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems.
When the garbanzo beans are cooked and cooled, measure everything and put in a food processor or blender and puree until the desired texture.
Garbanzo beans are super high in protein and extremely high in fiber, just one cup provides 50% of the Daily Value. Because of the fiber, they are great for your heart, lowering blood cholesterol levels and the risk of heart attack, as well as help, prevent constipation and digestive disorders. Just one cup provides 84.5% of the daily value of manganese, which is an antioxidant that acts as a monitor of the free radicals in the body. If you are low in energy the high iron content will help and will transport oxygen from the lungs to all the cells in the body. They also help to balance blood sugar levels while providing steady, slow-burning energy. Garbanzo beans are helpful for weight loss as they keep you full longer.
Red Bell Peppers are matured green bell peppers and have more nutrition as they mature. They are super high in vitamin A which helps to support healthy eyesight, especially night vision and are extremely high in vitamin C, so much so they have twice as much as an orange which makes it really good for the skin. Red peppers are one of the highest veggies in lycopene, and have been successfully tested in the prevention of many cancers. They have a good source of the antioxidant mineral manganese and B-complex and vitamin E. They help reduces ‘bad’ cholesterol, helps controls diabetes and helps reduce pain. They are also a good source of fiber, folate, vitamin K, molybdenum and manganese.