Bell pepper hummus – super tasty!
Bell pepper hummus is an absolutely delicious variation on the classic. The grilled peppers make the chickpea cream a great alternative to the original and bring variety to the table. The delicious cream is not only perfect for dipping, but also makes a really good spread. The recipe is very quick and easy to make and can also be adapted to suit your own preferences (e.g. spiciness).
Spicy hummus with peppers – what goes into the dip
To make delicious paprika hummus, you need the following ingredients:
- Chickpeas
- Peppers (roasted peppers from a jar or freshly grilled)
- Tahini (sesame paste)
- Fresh lemon juice
- Garlic
- Olive oil
- Cumin
- Chili powder
- Salt
If you like it particularly spicy, I also recommend a pinch of smoked paprika powder.
Make your own paprika hummus: quick and easy
Preparing hummus with bell peppers is very easy. Just follow these steps:
- Cook the chickpeas until soft: For creamy paprika hummus, you need butter-soft chickpeas.
- Grill the peppers: You can do this either at high heat in the oven or directly on the grill. You get more roasted flavors on the grill. Alternatively, you can also use peppers that have already been grilled from a jar.
- Blend: Simply put all the ingredients in a blender and puree the dip until creamy. Of course, you can also do this step with a hand blender.
You can enjoy your paprika hummus with vegetable sticks, crusty baguette, delicious flatbread or fluffy pita – or you can use the cream as a delicious spread.
I hope you have lots of fun trying it out and enjoying it. Please leave a comment to let me know how you liked it and give the recipe a rating.
Recipe: Bell pepper hummus
Ingredients
- 2 red bell pepper
- 250 g cooked chickpeas
- ½ Teaspoon Baking powder
- 1 Garlic clove
- 30 ml fresh lemon juice
- 100 g Tahini
- ½ Teaspoon Cumin, ground
- 1 Teaspoon Chili
- Salt
- Olivenöl optional for serving
Zubereitung
- Preheat the oven to 250° and roast the peppers in the oven for approx. 20 minutes until they have darkened. Turn halfway through.
- Then leave to “sweat out” in a pot or airtight container so that the skin of the peppers can be easily removed.
- Put the chickpeas in a small pan, cover with plenty of water and bring to the boil with the baking powder. Then simmer for approx. 25 minutes.
- Remove the pan from the heat and pour cold water into the pan. Pour off some of the water and fill up again with cold water until you can reach into the water with your hand. Then stir the chickpeas in the water by hand, tip the pan and allow the water to flow out of the pan. The skin of the chickpeas will have already come off and will flow out with the water. Keep running cold water into the pot, stirring and draining again until all the visible shells have been removed.
- Peel the garlic and squeeze the lemon.
- Strain the chickpeas and place in a blender with the garlic, 1 ½ roasted peppers, tahini, cumin, chili, salt and lemon juice or use a hand blender and puree until creamy.
- Garnish the hummus with the remaining roasted peppers and serve. Optionally, drizzle with olive oil.
Notes
Nährwerte
In my linked articles, you will also find tips on shelf life and how to freeze the dip. You can also try hummus with beet, without tahini or with sun-dried tomatoes.
You can also follow me on Instagram for even more inspiration about Levante cuisine.
