Who does not love hummus? Hummus is a delicious, healthy and above all versatile dish. The base consists of chickpeas and sesame seeds. It is often refined with garlic, olive oil and other spices. Or as in my recipe Hummus with roasted bell pepper, garlic and chili. But there are also sweet versions.
The chickpeas and sesame seeds make hummus rich in fiber, protein and vitamins. Hummus tastes especially good when it has a creamy texture. How you get your hummus incredibly creamy, I tell you in this article.
Hummus is not only a delicious side dish for appetizers or salads; it can also be used as a spread or dip for vegetable sticks, or of course in wraps. Not only does it taste good, but it is also very healthy and packed with nutrients. Apart from that, it is easy to prepare and suits any occasion – whether as an evening snack or a family lunch.
To go with hummus, I also have a simple, fail-safe recipe for bread. The combination is so delicious!
In this article, I’ll introduce you to one of my favorite hummus varieties. Hummus with roasted bell pepper, garlic and of course a pinch of chili. For this you just take all the ingredients for the hummus base: chickpeas, tahini, cumin, salt. To get the roasted flavors, I put the halved red bell bell pepper in the oven with the unpeeled garlic cloves in a baking dish and bake everything until the bell pepper gets black spots. This creates a great flavor and also makes it very easy to peel the bell pepper and squeeze the softened garlic out of the clove.
How to make your hummus really creamy?
First, it’s important to use cooked chickpeas. So either you choose pre-cooked canned chickpeas for your recipe, or you soak dried chickpeas overnight and then boil them in a little water for about 15 minutes. It’s best to add a teaspoon of baking soda, too, to really soften them up.
Also, the secret to getting a creamy texture is to blend all the ingredients cold and then add a dash of ice cold water or if your blender is up to it, two ice cubes while blending. Be sure to give it a try!
Hummus with roasted Red Bell Pepper, Garlic and Chili
Course: Spread, SnackDifficulty: easy4
servings5
minutes5
minutes10
minutesIngredients
400g Chickpeas
1 Red Bell Pepper
3 Garlic Cloves
3 Garlic Cloves
3 Tbsp Tahini
Some Cold Water
1 tsp Cumin
1 tsp Salt
1 tsp Chili Flakes
Some Olive Oil
Directions
- Halve the peppers and place them in a baking dish with the garlic cloves. Roast everything in the oven at 200ºC for about 20 minutes. The skin of the peppers should be blackened.
- Take out the vegetables and let them cool down a bit. Then peel the skin off the peppers and squeeze the garlic out of the skin.
- Now you need your blender. Blend the peppers and garlic together with tahini, the juice of half a lemon, some cold water and some chickpea liquid.
- Then add the chickpeas, cumin, salt and chili flakes. Mix everything until you get a creamy consistency.
- Transfer the hummus to a container and pour a little olive oil over it. The hummus will keep for about 7 days in the refrigerator.
