Another take on a classic hummus, for food enthusiasts who enjoy, both the heat content and spices extra in their food. I am one of you guys too. A huge fan of Garlic, this hummus recipe has become my go-to. Adding to the flavor of roasted garlic, this recipe also uses red bell pepper or red jalapenos (for those who dare). Let’s begin with the basics for this basic yet slightly altered Hummus recipe.
What is Hummus ?
Hummus is a dip served in Middle Eastern Countries. It’s mostly had with Pita Breads or Lavaash. It’s also great to serve in Wraps, or with Shawarmas & Falafels. A great and a healthy dip, made primarily with boiled Chickpeas, among other ingredients. Hummus offers a lot of varieties – by adding in extra spices, beetroot & avocado among others. While this one is a slightly spiced up version, if you’re looking for a classic, yet authentic version – click on the link below.
Do you really have to plan a day ahead?
No, you don’t have to but it will be better. I always prefer using freshly soaked Chickpeas than Canned, due to the freshness in flavor. But if you are in urgent need of a Hummus, feel free to use Canned Chickpeas!
Warning! Canned chickpeas will not give you the most authentic dish. To work with fresh chickpeas, simply soak them overnight or for 6-8 hours, prior to boiling them to use. If you really have to be quick and have guests coming over with no alternate- canned chickpeas would still give you a lovely hummus.
Substitutes of Tahini?
Tahini is a very important ingredient for this recipe and it’s best that you do use it! However, if you don’t have it or if it’s not available near you, add some toasted Sesame Seeds along with the water, from the soaked chickpeas to add to the flavor of the dip.
Its also very easy to make Tahini at home, you basically would need to soak your Sesame Seeds and blend it in a food processor with Olive Oil. Should give you the result you want but it’s probably easier to buy a jar of the Tahini and store it in the fridge.
There are various ways to garnish your Hummus dip. You can drizzle some extra Olive Oil, or even Chili Oil. To add heat to the dip, you can season it with Paprika (or red chili powder), or maybe Peri Peri as well. Moreover, you can also add a couple of soaked chickpeas along with some fresh parsley! I have also added both White & Black Sesame Seeds to my bowl to give it more depth and a touch of contrast. The world is your Hummus.
To choose Bell Pepper or Jalapeno
It depends on how much heat you can handle. Jalapeno will give you a stronger flavor and definitely a spicier hummus. You can choose either between the both but the quantity would differ. The quantity for Bell Pepper would be 1, whilst it would be 2 for Jalapenos. I would urge you to check the heat content of Jalapeno prior to adding a lot of them. I have ended up with a Spicier Hummus than what I could handle, and it wasn’t pleasant.
So just check your Jalapeno, and make it according to your taste pallete. Make this hummus your own!
- Food Processor/Blender
- Stove with a Wire Rack
- 1 cup Cooked Chickpeas or Canned (fresh is better)
- 1 Red Bell Pepper or 2 Red Jalapenos
- 4-6 cloves Garlic
- 2 tbsp Tahini
- 2 tbsp Olive Oil extra virgin
- 1 tbsp Lemon Juice
- 1 tsp Paprika Powder or Red Chili Powder
- Salt to Taste
- 1-2 tbsp Water
- Sesame Seeds, Red Chilli Flakes, Chickpeas Fried Garlic, Parsley to garnish
- Start by placing a wire rack on a Stove Oven top. Put it on medium heat and put all the Garlic and the Jalapeño(s) or Red Bell Pepper to Char. Once charred (black-ish), remove and chop.
- Put everything except the Garnish Ingredients in a Food Processor to blend. If the paste is coming out very thick, add some more water (unlikely though). Try and add the Soaked Chickpeas water here to retain the flavor. However. don't add too much water. Add bit by bit until the Hummus is of desired consistency.
- Keep tasting and adjusting the seasonings accordingly. It's up to you to add more salt, lemon juice, garlic or heat to the dip. Take it out in a bowl, and garnish with your choice of Ingredients (or as listed above).
- It's very important to keep tasting this Hummus and to make it your own. Refrigerate for 15-20 minutes, prior to serving. If you have more time, I would suggest refrigerating for longer.
Someone once rightly said “a recipe has no soul, you must bring soul to the recipe”, so here I am, trying to bring my passion for food into easy to make recipes from around the world.
My name is Sohail Nath and I welcome you to my happy place, @boy.eatsworld.
This blog, my creativity’s nest covers travel inspirations, authentic yet homemade recipe and food blogs.