Summer is about to leave us, and I want to take advantage of my last reserves of peppers and share this purely oriental-style recipe with you! Last year I tried this delicious variant of the famous hummus but couldn’t capture a single photo! I remember one evening at dinner, my sister-in-law showed a strong and unexpected appreciation, and I would have loved to add this recipe to the blog along with the many other versions I adore, like the one with cannellini beans, fennel, and capers or with beets! This year, on the occasion of some family dinners, I wanted to propose it again, achieving the same incredible success, and today it is finally on the blog. This soft and velvety spreadable cream, prepared with chickpeas, peppers, lemon juice, tahini, also contains a secret ingredient that gives it a unique flavor. In any case, know that it will be perfect for any occasion. You can serve it as an appetizer, spread on bruschetta or croutons, or as I did, as an accompaniment to fish and meat dishes in perfect finger food style. Presented on the table served in ethnically inspired bowls, they will add an extra touch of color and flavor for guaranteed success!
Try these hummus versions that are all worth discovering:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Arabian
Ingredients:
- 8.8 oz canned chickpeas (pre-cooked)
- 1 1/2 red pepper (already cooked and cleaned)
- 1 lemon juice
- 2 tbsp chickpea broth
- 2 tsp tahini
- 2 fillets anchovies in oil
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- to taste pepper
Tools:
- 1 Food processor
- 1 Spoon
Procedure:
In the bowl of the mixer, pour the chickpeas drained from their cooking water, reserving 2-3 tablespoons. Also add the lemon juice, tahini, a dash of black pepper, 2 tablespoons of chickpea broth if needed, and 2 of olive oil. Then blend until a thick cream is obtained.
Then add the pepper cut into thin strips and adjust with a little salt.
Also add the anchovies well drained of their preserving oil.
Blend everything repeatedly until a thick and compact cream is obtained. Transfer to a bowl and complete the presentation with a thin slice of pepper and a drizzle of olive oil just before serving.
And voilà…your chickpea and pepper hummus is ready to be enjoyed!
Bon Appetit from FeFè’s kitchen!
Storage
👉 Store the chickpea and pepper hummus in the fridge, inside a jar or glass container with a lid or covered with food wrap, for up to 3 days.
👉 Store the chickpea and pepper hummus in the fridge, inside a jar or glass container with a lid or covered with food wrap, for up to 3 days.
Tips, notes, variations, and suggestions
🟣 Usually, no aromatic herbs are included in this preparation, but nothing prevents you from adding them if you like. Try with a few leaves of parsley or fresh rosemary.
