Roasted Red Pepper Hummus
 
 
Smooth and fresh, this hummus will wow you and everyone you share it with.
Author:
Recipe type: Snacks
Cuisine: Middle Eastern
Ingredients
  • 2 cup dried chickpeas (garbonzo beans)
  • 1 tblsp baking soda
  • ⅔ cup tahini
  • 6 gloves garlic, pressed
  • 1 red pepper, seeded and quartered
  • 1 lemon, juiced
  • 1 cup water
  • salt, to taste
Instructions
  1. The night before you make the hummus soak the dried chickpeas in water. Just place in a bowl and make sure there is at least an inch of water above the chickpeas.
  2. The next day (the chickpeas will have plumped a little) drain the chickpeas and place in a pot over medium high heat with the baking soda. Stir to coat each chickpea with the baking soda. Pour in enough water to cover the chickpeas by at least an inch.
  3. Turn your oven broiler to high and place red pepper quarters on a foil lined cookie sheet or pan under the broiler. Your pepper should be 5-7 inches from heating source. Leave them in the oven until most of the skin has turned black.
  4. While the peppers are roasting, cook and skim the chickpeas. You may have to check the peppers from time to time as the chickpeas can take 10-30 minutes and the peppers should take about 10 minutes.
Recipe by Sugar & Sassafras at https://www.sugarandsassafras.net/?p=76