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Ingredients

Serves:
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chickpeas 250 g
water 1,5 l
sweet pepper 1 pc
sesame white 50 g
lemon ½ pc
ground coriander 1 tsp
caraway 1 tsp
salt 1 tsp
garlic 2 cloves
sun dried tomatoes 6 pcs
olive oil 150 ml

Nutritional information

cal
236,23
prot
8,72
fat
11,76
carbs
24,47
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Hummus with baked pepper and sun-dried tomatoes

Hummus with baked pepper and sun-dried tomatoes

Ingredients

Everyone who has travelled to Eastern countries knows hummus – a traditional cold starter with a spicy touch. Hummus is made from chickpeas with spices and herbs and also tahini, or sesame paste.

This dish is worth serving with pita or lavash, or just dip a piece of bread into it to reveal all the tastes. We suggest experimenting with a standard set of ingredients. Even an unskilled cook can do it, as the most difficult thing is to soak the chickpeas overnight and boil them.


Oksana Yanchenko

Recipe author

Oxana is a lawyer with the status of attorney, but not a practitioner for a long time. She is mum of three children. Oxana is very fond of cooking with delicacy. Previously, she simply cooked, and now she tries to serve a nice dish and make a tastyphoto. She was fascinated by food photography, thanks to beautiful pictures in Instagram and participation in culinary marathons, which inspired her and taught to cook confectionery. It dragged on so that the new passion - forever with the author!

Steps

1
Done

Step 1

Prepare the ingredients. Wash the chickpeas the day before and put into a sauté pan, add water (the proportion is 1:2) and soak overnight.

2
Done

Step 2

Next day drain the swollen chickpeas in a colander. Bring the chickpeas to a boil in a small pan with 1,5 l water, and boil 20-40 mins (or longer) depending on the sort and freshness of your chickpeas. Discard the foam and peels as they appear. The cooked chickpeas should be soft and mash when squeezed between fingers.

3
Done

Step 3

Preheat the oven to 180°C. While the chickpeas are being cooked, wash the sweet pepper, grease it with olive oil and bake for about 1 hour.

4
Done

Step 4

Peel the cooked pepper and discard the seeds.

5
Done

Step 5

Drain the cooked chickpeas in the colander. Reserve about 150 ml chickpeas water for regulating the consistency of hummus. The cooked chickpeas should weigh 600 g. Cool the chickpeas and discard the peels.

6
Done

Step 6

Grind the sesame in a cooking machine till it has a paste consistency.

7
Done

Step 7

Squeeze the juice out of the lemon.

8
Done

Step 8

Grind the coriander, caraway and salt in a mortar.

9
Done

Step 9

Peel 2 garlic cloves. In a cooking machine combine the peeled chickpeas, garlic, sweet pepper flesh, spices, lemon juice, salt, sun-dried tomatoes, sesame paste and olive oil. Start whisking and gradually add the chickpeas water till you have a creamy and homogeneous paste.

10
Done

Step 10

Transfer the hummus to a bowl, cover with a cling film and leave for 30 mins. Hummus with baked pepper is done. Enjoy your meal!

Hummus with baked pepper and sun-dried tomatoes

Everyone who has travelled to Eastern countries knows hummus – a traditional cold starter with a spicy touch. Hummus is made from chickpeas with spices and herbs and also tahini, or sesame paste.

This dish is worth serving with pita or lavash, or just dip a piece of bread into it to reveal all the tastes. We suggest experimenting with a standard set of ingredients. Even an unskilled cook can do it, as the most difficult thing is to soak the chickpeas overnight and boil them.

  • Автор рецепта:
  • После приготовления вы получите 4
  • Время приготовления: 2 hours

Ингредиенты

  • 250 g chickpeas
  • 1,5 l water
  • 1 pc sweet pepper
  • 50 g sesame
  • ½ pc lemon
  • 1 tsp ground coriander
  • 1 tsp caraway
  • 1 tsp salt
  • 2 cloves garlic
  • 6 pcs sun dried tomatoes
  • 150 ml olive oil

Способ приготовления

  • Prepare the ingredients. Wash the chickpeas the day before and put into a sauté pan, add water (the proportion is 1:2) and soak overnight.

  • Next day drain the swollen chickpeas in a colander. Bring the chickpeas to a boil in a small pan with 1,5 l water, and boil 20-40 mins (or longer) depending on the sort and freshness of your chickpeas. Discard the foam and peels as they appear. The cooked chickpeas should be soft and mash when squeezed between fingers.

  • Preheat the oven to 180°C. While the chickpeas are being cooked, wash the sweet pepper, grease it with olive oil and bake for about 1 hour.

  • Peel the cooked pepper and discard the seeds.

  • Drain the cooked chickpeas in the colander. Reserve about 150 ml chickpeas water for regulating the consistency of hummus. The cooked chickpeas should weigh 600 g. Cool the chickpeas and discard the peels.

  • Grind the sesame in a cooking machine till it has a paste consistency.

  • Squeeze the juice out of the lemon.

  • Grind the coriander, caraway and salt in a mortar.

  • Peel 2 garlic cloves. In a cooking machine combine the peeled chickpeas, garlic, sweet pepper flesh, spices, lemon juice, salt, sun-dried tomatoes, sesame paste and olive oil. Start whisking and gradually add the chickpeas water till you have a creamy and homogeneous paste.

  • Transfer the hummus to a bowl, cover with a cling film and leave for 30 mins. Hummus with baked pepper is done. Enjoy your meal!

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Citrus tea

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