Print

Roasted Red Bell Pepper Hummus with Sumac and Crispy Black Lentils - CaliZona

Approx: 2 1/2 Cups

Ingredients

  • 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 Extra Virgin Olive Oil
  • 2 Cloves Garlic
  • 2 Teaspoon Balsamic Vinegar
  • 1 Teaspoon Sumac
  • 1 Teaspoon Hot Paprika can sub for regular paprika
  • 2 1/2 Teaspoons Sea Salt

Crispy Black Lentils

  • 1/2 Cup Dried Black Lentils
  • 1/2 Teaspoon Sumac
  • 1/2 Teaspoon Sea Salt
  • 1 Tablespoon Extra Virgin Olive Oil

Garnish

  • Drizzle with olive oil
  • Crispy Black Lentils - optional
  • Generous sprinkle of Sumac.

Instructions

Preparing garbanzo beans

  1. You can cook the garbanzo beans in two different ways: one is a 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.
  2. Place them in a large bowl and cover with filtered water. They will expand to over double their size, so make sure you cover by several inches of water to allow for expansion.
  3. Soak overnight for at least 12 hours then drain.

Quick method

  1. Place the beans in a medium-sized pot and cover with at least 2 inches of water above the beans.
  2. Bring to a boil for 5 minutes.
  3. Remove from the heat and let the beans soak in the warm water for 1 hour.
  4. Drain the water and rinse.
  5. Cooking the beans
  6. Covers the chickpeas by about 2 inches of water.
  7. Bring to a boil and reduce to a simmer on medium-low heat for about 20 - 45 minutes, depending on the type and freshness, it can take longer.
  8. Skim off the foam and skins that float to the surface.
  9. They should be very fairly tender pressing between your fingers but not too mushy.
  10. The beans will be soft and slightly firm, drain and let cool.
  11. If you want extra smooth hummus you can do as Yotam Ottolenghi and Sami Tamimi do from their cookbook "Jerusalem" and remove the skins from the garbanzo beans. Press them between your fingers to remove the skins.

Crispy Black Lentils

  1. Measure the lentils and sort for any rocks then rinse.
  2. Add water to the lentils, turn the heat to high and bring to a boil, then reduce heat to medium-low.
  3. Cook for about 15 – 20 minutes or until lentils are soft, yet still firm.
  4. Strain completely.
  5. Preheat oven to 400°F
  6. Line a baking sheet with parchment paper.
  7. In a bowl toss together the lentils, oil, curry powder and salt.
  8. Spread out evenly on the parchment lined baking sheet.
  9. Roast lentils for 25 – 30 minutes, stir in between.
  10. Roast until crunchy. Watch them closely at the end so they don’t burn.
  11. Let cool.

Roasted Peppers

  1. Roast the pepper on the stove-top on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
  2. Char the peppers on all sides turning with a pair of tongs.
  3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  4. Take a paper towel and rub off the char. It’s ok to leave a little of the char.
  5. Slice in half and remove the seeds and stems.

Hummus

  1. When the garbanzo beans are cooked and cool, measure everything and put in a food processor or blender and puree until the desired texture.