Roasted Red Pepper Hummus
1 hr, 5 mins
25 hrs, 15 mins
• 2 red bell peppers • 1 tbsp olive oil • ¾ cup Anthony’s Goods Dried Chickpeas, soaked for 24 hours in plenty of water • ½ tsp baking soda • ⅓ cup tahini • 1 tsp Anthony’s Goods Cumin Seed Powder • 1 tsp Anthony’s Goods Coriander Seeds • 2 tbsp lemon juice • 2 cloves garlic, pressed • 1 tsp salt • Anthony’s Goods Dried Basil, to garnish
Caramelized roasted red peppers bring a slight sweetness to this rosy hummus. 1. To prepare the chickpeas: Soak the chickpeas for 24 hours and drain them before adding them to a medium pot with plenty of water and the baking soda. Bring to a boil then reduce to a simmer and cook until the chickpeas are tender (about 30-35 mins). Drain the water and let the chickpeas cool completely. 2. While the chickpeas are cooking, cut the bell peppers in half and brush them with olive oil. Roast them in the oven or in a toaster oven at 425F for 30 minutes, flipping them over after 20 minutes. Remove from the heat and let them cool until they are safe to handle. Peel them and slice them into strips before adding them to the bowl of a food processor. 3. Add the cooked chickpeas, tahini, cumin, coriander, lemon juice, garlic and salt to the food processor and process until smooth. Taste and add more salt or lemon juice, if needed. 4. Sprinkle the hummus with some dried basil and serve with crackers or veggies for dipping.