Name: Roasted Red Pepper & Garlic Hummus
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 1 cup dried chickpeas, soaked overnight in 2-3 cups of water (3 cups cooked or 2 – 15 ounce cans); 4 cups water (for cooking beans); 1 teaspoon sea salt; 1 kombu strip; 1 garlic head, roasted; 1 teaspoon olive oil (for roasting garlic); 1 red pepper, roasted over a flame, skin removed (or 1/2 roasted pepper, jarred); 1/4 cup tahini; 1 tablespoon fresh cilantro leaves; 1/2 teaspoon cumin; 2 tablespoon olive oil (plus more for serving); 1/4 teaspoon red chili pepper flakes; 1/2 teaspoon paprika; 1/8 teaspoon cayenne pepper; 2 tablespoons of lemon juice, 1/2 large lemon juiced; 1/2 cup water or aquafaba (see notes), water or vegetable broth

Description

Roasted Red Pepper Hummus Recipe is made with chickpeas cooked in either an Instant Pot or Pressure Cooker and blended with roasted garlic and roasted peppers for some extra flavoring.

Ingredients

Scale

1 cup dried chickpeas, soaked overnight in 2-3 cups of water (3 cups cooked or 2 – 15 ounce cans)

4 cups water (for cooking beans)

1 teaspoon sea salt

1 kombu strip

1 garlic head, roasted

1 teaspoon olive oil (for roasting garlic)

1 red pepper, roasted over a flame, skin removed (or 1/2 roasted pepper, jarred)

1/4 cup tahini

1 tablespoon fresh cilantro leaves

1/2 teaspoon cumin

2 tablespoon olive oil (plus more for serving)

1/4 teaspoon red chili pepper flakes

1/2 teaspoon paprika

1/8 teaspoon cayenne pepper

2 tablespoons of lemon juice, 1/2 large lemon juiced

1/2 cup water or aquafaba (see notes), water or vegetable broth

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Instructions

Drain the soaked beans and place in the Instant Pot with 4 cups water, 1 teaspoon salt and 1 strip of Kombu.
Place the lid on the pot, press the Beans/Chili button and set time to 20 minutes using the “-” sign on the panel (if beans weren’t soaked overnight, set to 40 minutes).
While the beans are cooking, cut the top part off the garlic head and place it in a small piece of foil (or a garlic roaster), and drizzle the olive oil on top. Wrap the foil loosely around the garlic and roast at 350 for approximately 20 – 30 min. Remove when done and let it cool.
Let the steam release for 15 minutes, then press the valve to release any of the pressure left. Remove the lid.
Carefully lift out the pot and strain the beans over a large bowl or measuring cup to retain at least 1 cup of liquid.
Add the beans to a food processor, along with the remaining ingredients – tahini, cilantro, cumin, paprika, cayenne, lemon juice and 1/2 roasted pepper. Squeeze the garlic out of 4 cloves and place in food processor. Add 1 teaspoon sea salt, 1/2 cup bean liquid and blend until smooth.
Place in a bowl, cover with olive oil and red chili pepper flakes.

Notes

Aquafaba is the starchy liquid left from cooking beans or canned bean liquid.

You can add the olive oil into the food processor when blending instead of drizzling it on top.

Equipment Needed For Recipe:

Optional: Instant Pot or Pressure Cooker (otherwise container beans is good)
Must Have: Food Processor

Keywords: hummus, vegan appetizer, chickpeas, instant pot recipe