The secret to roasted red pepper hummus that’s both light and creamy
By: Mandy Ashcraft
Photo by: Dustin Ashcraft
The secret to a creamy hummus without the fat of oil is baking soda. By sautéing the chickpeas in baking soda prior to blending the mixture, your result is a hummus so smooth and creamy you can eliminate the need to add oil entirely.
1 can chickpeas (garbanzo beans)
1/2 teaspoon baking soda
1 large red bell pepper, halved and seeded
2 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon cumin
Optional: a drizzle of oil to serve
1/ In a 350-degree oven or convection oven, place bell pepper halves skin-side-up on a pan. Place in the oven for approximately 15 minutes, until the skin is black and blistered.
2/ Immediately remove the halves and place them in a bowl, covering the bowl tightly with plastic wrap. Set aside.
3/ Pour drained can of chickpeas into a skillet over medium heat. Sprinkle in baking soda. Stir occasionally for 5 minutes. Remove from heat.
4/ The blackened skins of the bell pepper will slide off easily after several minutes in the bowl. Remove them and place the peppers into a food processor.
5/ Add all remaining ingredients, including chickpeas, to food processor. Process until smooth.
6/ Refrigerate. Optional: serve drizzled with olive oil.
For more information, visit www.mandyashcraft.com.