Roasted peppers hummus
Hummus is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika.Although multiple different theories and claims of origins exist in various parts of the Middle East, evidence is insufficient to determine the precise location or time of the invention of hummus. According to several historical sources, the earliest mention of hummus dates back to Egypt in the 13th century. The earliest known written recipes for a dish resembling hummus bi tahina are recorded in cookbooks written in Cairo in the 13th century. A cold purée of chickpeas with vinegar and pickled lemons with herbs, spices, and oil, but no tahini or garlic, appears in the Kanz al-Fawa'id fi Tanwi' al-Mawa'id and a purée of chickpeas and tahini called hummus kasa appears in the Kitab Wasf al-Atima al-Mutada: it is based on puréed chickpeas and tahini, and acidulated with vinegar, but it also contains many spices, herbs, and nuts, and no garlic. As an appetizer and dip, diners scoop hummus with flatbread, such as pita. It is also served as part of a meze or as an accompaniment to falafel, grilled chicken, fish, or eggplant. Garnishes include chopped tomato, cucumber, coriander, parsley, caramelized onions, sautéed mushrooms, whole chickpeas, olive oil, hard-boiled eggs, paprika, sumac, ful, olives, pickles, and pine nuts. Outside the Middle East, it is sometimes served with tortilla chips or crackers.For Palestinians and Jordanians, hummus has long been a staple food, often served as a warm dish, with bread for breakfast, lunch or dinner. All of the ingredients in hummus are easily found in Palestinian gardens, farms and markets, thus adding to the availability and popularity of the dish. In Palestine, hummus is usually garnished, with olive oil, "nana" mint leaves, paprika, and parsley.Hummus is for everyone. This gluten-free, nut-free and dairy-free spread pairs perfectly with snacks such as Wheat Thins, apples, pretzels, carrots, celery, bell peppers, pita bread, and pita chips. Hummus also pairs well with falafel, grilled chicken, and eggplant.Hummus is low in saturated fat and high in fiber and protein, also offers complex carbohydrates to make you feel satisfied and full. Hummus is a great source of slow-release energy because the chickpeas provide constant energy for the body. It also helps in the risk of a blood sugar spike. Hummus is also rich in minerals, vitamins, B vitamins especially, and amino acids.I like roasted pepper hummus a lot, is one of my favourite version of hummus. If you love roasted peppers you have to try this recipe, is easy to make and so tasty. I make it quite often and served with some olive oil and roasted chickpeas in top is a delight.
Ingredients
- 400 g canned chickpeas
- 3 roasted peppers
- 3 tbsp tahini
- 2 tbsp olive oil
- 3 garlic cloves
- juice from one lemon
- a pinch of salt
Instructions
- Drain out your chickpeas from the can. Keep some of the liquid to add it later to the hummus mixture.
- Take out the skins of the chickpeas by soaking them in water and rubbing them. This is the secret for a creamy hummus. It takes some time but is worth it, trust me.
- In a blender or food processor, put the chickpeas, roasted peppers, garlic, lemon juice, tahini, olive oil and salt.
- Mix everything for at least 7-8 minutes for silky smoothness. Adjust the texture by adding liquid from the can and the taste by adding olive oil, salt or tahini.
- I served the hummus with some roasted chickpeas and extra olive oil but you can add whatever you want.
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