Hummus is an easy dip way to make your chips, breads and veggie even more interesting and delicious. They are so easy to make at home and you can make different variations by just using simple ingredients. This recipe made use of roasted bell pepper to make Roasted Bell Pepper Hummus, along with a can of chickpea and some seasonings and spices.
What is Hummus?
Hummus is a dip, made from chickpea and blended with tahini, lemon juice, and garlic. The easiest way is to use canned chickpea, but dried chickpea is also a great alternative in making hummus. Hummus comes in different flavors, from simple classic plain hummus to hummus that uses greens like Spinach, or fruit like Avocado, or vegetable like bell pepper and MORE. Hummus is an easy way to brighten up your side dishes, and now are also used in more than a dip. Hummus is a great option to use as salad dressing or even as pasta sauce.
When I started making my own hummus, I got hooked making it. I wasn’t familiar with hummus until I moved here in Canada. The community is so diverse that there’s quite a lot of different restaurants offering different cuisine. The first time I had hummus, I didn’t even know what it was, but I liked it. Then when I started baking and experimenting making new foods, I decided to explore the world of hummus. This is when I first made my Spicy Morrocan Hummus which motivated me to try different flavor and variation. I had always love red bell pepper hummus, so I had decided to add this is my hummus collection. I love using hummus as dips for my Foccacia Bread, vegetables, crackers , chips and even as spread for my Avocado and Hummus Breakfast Toast and sandwiches. It is a lot better and healthier alternative than using mayonnaise or any other heavy cream based dips. This hummus has a very smooth texture, with a slight spicy kick. Let’s get started!
Tips in Making Finger Licking Good Hummus
- Canned or Dried Chickpea: For best finger licking good hummus, use dried chickpea. Dried chickpea provides better texture, but they also require more prep time. The chickpea will have to be soaked overnight and even cooked to soften it. If you are press of time, the go grab can chickpea (no judgment here, I do it a LOT of times too).
- Remove the Chickpea Skin: Some of my friends made fun of me when I told them I literally remove the skin of each and every piece of chickpea when I made hummus. I used to not do it, but when I started doing it I can see the huge difference in texture. The hummus is a lot of smoother and creamier without the skin.
- Invest in Food Processor: To get a really creamy smooth consistency, you have to use a food processor, or a high speed blended. This breaks down the chickpea better creating a smooth hummus.
- Use Quality Ingredients: Making a hummus requires very few ingredients, so make sure to use a good quality. For example, use fresh garlic rather than bottled one, freshly squeeze lemon juice instead of ready to use lemon juice, fresh herbs rather than dried herbs.
- Use Aquafaba or Chickpea Water: Rather than using water to thin out the consistency, use the chickpea water. Chickpea water have more flavor, and if you are using canned chickpea, you will notice that the chickpea water is thicker so you will only need to add small amount to thin out your hummus
- Add Tahini: Although you can get away from not adding tahini paste, making hummus with tahini produces a creamier and more flavorful hummus. You can even skip the olive oil and add more tahini for a thicker creamier hummus.
- Be Creative, Explore and Experiment: Do not be afraid to leave your comfort zone. Plain classic hummus is nice, but it is always good trying something different from time to time. Add veggies, fresh herbs, some greens, fruits. Make your own variation and enjoy.
- Spice it Up: Hummus can be bland if not season properly. Add generous seasoning and spices. If you can stand the heat, dash of hot spices and peppers are great way to make it flavorful.
- Garnishing: Hummus can be served as is straight from the food processor, but it wont hurt to add some garnishing to make it more appetizing and appealing. Dress it up, drizzle some olive oil on top, add sliced vegetables, sprinkles with seasoning and spices.
- 1 can Chickpea (540ml, 19oz)
- 1/2 cup Roasted Bell Pepper (roasted fresh, grilled or bottled) If using bottled, make sure to drain it well)
- 2 tablespoon Olive Oil
- 2 cloves Garlic
- 1 teaspoon Salt
- 3 tablespoon Tahini (Sesame Paste)
- 1/4 teaspoon Cumin Powder
- 1 large Fresh Chili – If you do not like it hot, omit or decrease this ingredient.
- Wash and drain chickpeas. Set aside the chickpea water (aquafaba) for use later in case you want to thin out the consistency. Remove the skin for a smoother hummus texture.
- Put all ingredients in the food processor. Process until texture becomes smooth, around 3-4 minutes. Taste and adjust seasoning as desired.
- Transfer in container. Scoop several small batch and add teaspoon olive oil after every scoop, ending with olive oil on top.
Thick or Thin: You can adjust the consistency by adding more oil or chickpea water for a thinner hummus.
- Spicy Morrocan Hummus
- Jalapeno Cilantro Hummus
- Bell Pepper Hummus
- Spinach and Feta Hummus
- Avocado Cilantro Hummus
- Moutabel – Mediterranean Spicy Egg Plant Dip
- Classic Chickpea Hummus
- Turmeric Spiced Hummus
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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Categories: Cooking, Dips & Sauce, Recipe, Small Batch Recipes
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