Chickpea hummus with bell peppers, an enveloping and delicious cream that you can’t miss. Even my daughter Lisa, who doesn’t particularly like legumes, enjoyed it. A perfect and easy appetizer to prepare, in fact, I eat it as a main course because it’s very nutritious and I can’t just eat a little bit. I love hummus in all its variations, I had already prepared it in 6 delicious versions! Try it with some toasted bread, I’m sure you’ll love it.
Let’s get to work and prepare the chickpea and bell pepper hummus together.
OTHER RECIPES WITH CHICKPEAS
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients for the preparation of chickpea and bell pepper hummus
- 9 oz dried chickpeas
- 2 bell peppers
- 1 red onion
- 0.7 oz basil
- 1 tsp tahini
- to taste salt
- Half lemon
- 1 clove garlic
- to taste extra virgin olive oil
- 1 tsp chili powder
- to taste parsley
Tools
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- Pressure Cookers
- Immersion Blenders
Steps for preparing chickpea and bell pepper hummus
First, the night before preparation, soak the chickpeas. Of course, you can use pre-cooked ones. In the morning, rinse and boil them. In a pressure cooker, it will take 45 minutes, about double in a regular pot. Do not add salt or the chickpeas will be too hard.
Wash the bell peppers and pierce them with a fork. Place them on a baking tray with a cleaned red onion. Bake in a ventilated oven at 350°F until they are soft. While still hot, place the peppers in a paper bag. This will help you remove the skin very easily.
In a tall container, put the pepper pulp without seeds and skin. Add the onion, chickpeas, tahini sauce, grated lemon zest and filtered lemon juice, salt, and basil. Blend with an immersion blender. Enrich with garlic, extra virgin olive oil, and adjust salt. Blend again.
Slice the bread and season it with good oil. Toast in the oven until golden. Pour the hummus into a bowl and let it rest for an hour. Serve it with chili powder, a final drizzle of oil, parsley, and of course, toasted bread.
Storage
You can store the chickpea hummus in the fridge for two or three days.
