Roasted Red Pepper Hummus

🥘 Ingredients

• dried chickpeas 6 oz
• baking soda ¾ tsp
• small-medium red bell peppers or jarred roasted red bell peppers 12-16 oz
• Heaping good-quality tahini I use ½ cup
• freshly squeezed lemon juice ¼ cup
• fat garlic cloves 4
• extra virgin olive oil 1 tbsp
• ground cumin 1 tsp
• smoked paprika use if you like it smoky 1 ½ tsp
• Aleppo pepper 2 tsp
• Kosher
• pure pomegranate molasses 1 tbsp
• Good-quality extra virgin olive oil
• flat-leaf parsley 1 handful

1. 1

   Gather: dried chickpeas , baking soda , small-medium red bell peppers or jarred roasted red bell peppers , Heaping good-quality tahini I use , freshly squeezed lemon juice , fat garlic cloves , extra virgin olive oil , ground cumin , smoked paprika use if you like it smoky , Aleppo pepper , Kosher salt, pure pomegranate molasses . For the for serving:: Good-quality extra virgin olive oil , flat-leaf parsley .
2. 2

   Soak the chickpeas. Add the chickpeas to a large bowl. Cover with cold water and 1/4 tsp baking soda. Soak for 8 hours or overnight. Drain and rinse.
3. 3

   Cook the chickpeas. Add the drained chickpeas to a medium saucepan with 1/2 tsp baking soda and 5 cup water. Bring to a boil over medium-high heat. Use a metal spoon to skim off any thick foam. Cover and reduce the heat to low or medium-low to maintain a rapid simmer; cook for 30 minutes. Uncover the pot and add 1 tsp of kosher salt. Cook uncovered for 10-20 minutes , or until the chickpeas are very soft and easily smush when pressed between your fingers. Drain well.
4. 4

   While the chickpeas cook, prepare the red peppers. For jarred peppers, drain the peppers and pat them dry very well, then tear into strips (I don’t rinse them since it removes some of the smoky flavor).
5. 5

   If roasting fresh peppers: Arrange a rack in the top third of the oven. Preheat the oven to 450ºF / 230ºC. Line a rimmed sheet pan with parchment paper. Cut the red bell peppers in half, lengthwise. Remove seeds, membranes, and stem. Arrange peppers on the lined pan, cut side down. Roast for 12-15 minutes , then rotate the pan 180º. Roast for 8 to 10 minutes, or until the top skins are charred and peppers have softened. Add peppers to a bowl and cover tightly with plastic wrap. Steam for 10 minutes, then peel the skins. Discard skins & any accumulated liquid. Tear the peppers into strips.
6. 6

   While still warm, transfer the cooked chickpeas to a food processor. Blend for 1-2 minutes until you have a smooth paste, scraping down the sides as you go.
7. 7

   To the food processor, add the tahini, lemon juice, garlic, and olive oil. Blend for a minute or two, scraping down the sides as you go, until well incorporated and as smooth as possible. It will be very thick at this point.
8. 8

   Add the roasted peppers, cumin, smoked paprika, Aleppo pepper, 1 tsp kosher salt, and the pomegranate molasses. NOTE: If your fresh red peppers are very sweet, you may want to start with 2 tsp pomegranate molasses.
9. 9

   Blend again until smooth and well incorporated, scraping down the sides as you go. Taste, adding more salt, smoked paprika for smokiness, Aleppo pepper for mild heat, or lemon juice for tang. NOTE: If using jarred peppers, the texture may be on the thinner side, but it will thicken as it rests in the fridge. Also, the flavors will develop more as the hummus rests.
10. 10

    To serve: Transfer the hummus to a shallow bowl and use the back of a spoon to make waves or to make a well in the center. Drizzle good-quality olive oil on top. Top with chopped parsley and a few sprinkles of Aleppo pepper.