With the slower pace of like during the lockdown it is the ideal time to made delicious and healthy dishes from scratch. I have made basic hummus before but this is the first time I created this vibrant version. The steps leading up to it need some planning but the end result is worth it. I soaked the raw chickpeas 2 days before and changed the water a few times. The result is chickpeas that digest well. You can soak them for 1 day too. I added baking soda to the chickpeas before cooking for softness and quicker cooking time.
Ingredients
1 1/2 cup cooked chickpeas.
1 red pepper, roasted for 20 minutes
2 cloves garlic
1 tbsp tahini
1/2 lemon, juiced
2 tbsp olive oil
Himalayan salt to taste
Blend all the ingredients in a blender or food processor.
For very smooth you can remove the skin of the cooked chickpeas by covering them with water in a bowl and rubbing them with your hands until the skin comes to the surface. Remove the skin from the top of the bowl and use the leftover smooth chickpeas. Pour into a bowl after blending and refrigerate if not using immediately. The flavours blend and improve when left to sit for about 30 minutes.
Pour into a bowl. Make a deeper swirl on the top and pour olive oil in the grooves. Sprinkle with paprika, herbs or za’atar. I used the one from Palestine by Zatoun. I also used their olive oil.
Here are some ways you can use this hummus:
- For veggies and dip
- As a spread on toast and in wraps
- Diluted with water to make a salad dressing
Let me know in the comments if you make it. 🙂
