Roasted Red Pepper Hummus

By: Jeffrey Eisner

Roasted Red Pepper Hummus
cuisine icon Cuisine
Middle East, Modern
cuisine icon Course
Condiment, Side Dish, Snack
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Jeff’s Tip: Want it a little spicy? Add a tablespoon of sriracha and/or about ¼ tablespoon crushed red pepper flakes before blending. ","Don’t like red peppers? Leave them out and make it plain!"]
cuisine icon Keywords
4-6 servings, any other of your favorite seasonings, bay leaf, condiment, contributed, cook 25 min, cumin, dried chickpeas, easy, extra-virgin olive oil, garlic cloves, garlic salt, jar roasted red peppers, juice of 1 lemon, middle east, modern, more than 2 hours, prep 8 hour, pressure cook, seasoned salt, side dish, snack, tahini, vegetable broth, vegetarian

prep icon Prep Time
8 hour
cook icon Cook Time
25 min

serving icon Servings
4-6 servings
Ingredients
  • 1 cup dried chickpeas
  • 3 1/2 cups vegetable broth
  • 6 garlic cloves
  • 1 bay leaf
  • Juice of 1 lemon
  • 3 tbsp tahini
  • 2 tbsp extra-virgin olive oil
  • 1 tsp cumin
  • 1 tsp seasoned salt
  • 1 tsp garlic salt
  • 1 jar roasted red peppers
  • Any other of your favorite seasonings
Instructions
  • Place the chickpeas in a large pot or mixing bowl, add about 4 cups of hot water, and cover. Allow to soak at room temperature for 8 hours. (NOTE: Do not skip this step!)
  • After soaking, drain and rinse the chickpeas in a strainer. Place them in the Instant Pot along with the broth, garlic, and bay leaf.
  • Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 20 minutes. When done, allow a 5-minute natural release followed by a quick release.
  • Discard the bay leaf and reserve 1/2 cup of the cooking liquid before straining the chickpeas.
  • In a food processor or blender, combine the chickpeas, lemon juice, tahini, olive oil, cumin, seasoned salt, garlic salt, half of the roasted red peppers and a few splashes of juice from the jar, and the reserved cooking liquid. Pulse and then blend until creamy, scraping down the sides halfway through. Add seasonings of your choice to taste.
  • Pop in the fridge to cool for 2 hours. Meanwhile, roughly chop the remaining peppers for garnish.
  • When you’re ready to serve, use a spoon to carve a little crater in the center of the hummus and fill with the remaining red peppers. At the table, drizzle some olive oil over the top.
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