Red peppers are bountiful at the end of summer and you can find them year-round in most markets. Hummus is yummy any time of year, but sometimes it is nice to try a new variation. This hummus recipe is so flavorful that you will want to make it a staple at your house.
2 cups dried garbanzo beans (chickpeas)
1 1/2 cups roasted red peppers (2-3 peppers)
1/2 cup olive oil
1/2 cup tahini
5 tablespoons fresh lemon juice
4 garlic cloves, peeled
1 teaspoon sea salt
1/2 teaspoon paprika (I prefer the flavor of smoked paprika)
1/2 teaspoon fresh ground pepper
1/4 teaspoon ground red pepper (optional)
Soak the beans overnight. The next day, cook the beans over medium-high heat to a full boil. Make sure they are covered with water. Reduce the heat to medium-low and cook for another hour or until beans are soft. If the liquid gets low, add additional water to keep beans covered.
Roast the red peppers in the oven on a middle shelf under the broiler. Turn them after 3-4 minutes so all sides are exposed and blackened. Continue to turn and watch very carefully. With a long fork or tongs, remove the peppers from the oven and place in a paper bag to steam. Gently close the top. After a few minutes, remove the peppers from the bag, peel off the blackened skin and remove the stem and seeds. Cut the pepper into large pieces.
Drain the beans and transfer to a food processor. Pulse 1-2 times. Add remaining ingredients one at a time, including the red peppers, and pulse a few more times. Adjust the thickness of the hummus by adding lemon juice and olive oil if needed. Drizzle olive oil on top before serving. Garnish with fresh parsley.
Serve with pita chips, fresh carrot and celery sticks. For a fresh and hearty twist, serve hummus sandwiches on toasted bread with thinly sliced cucumber, tomato, alfalfa sprouts, and shredded lettuce.