Humus with baked peppers
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I put the dried chickpeas in the evening to hydrate in warm water.
The next day I threw away the unabsorbed water, added another clean water and a teaspoon of baking soda and boiled the chickpeas until they could be easily crushed between the fingers or with a fork.
We drain the water without throwing it away because we will use it later.
The harder part follows because we will remove the peel from the surface of the chickpeas (similar to the one from the beans). We can give up this stage but by removing the shell the chickpeas will be more easily tolerated by the stomach.
We put in a robot the boiled and cleaned chickpeas, the baked pepper, the lemon juice, the crushed garlic, the olive oil, the tahini paste, the salt to taste.
Blend everything until you get a homogeneous cream. If necessary, add water from the boiled chickpeas.
Put the hummus in a bowl and decorate according to your preferences with extra virgin olive oil, paprika, chopped parsley, 7 peppers. Refrigerate the dish for about an hour and serve the hummus with sticks or toast.