Roasted Red Pepper Hummus with Pomegranate Molasses
 
Cook time
Total time
 
Author:
Recipe type: Appetiser
Serves: 5 cups
Ingredients
  • 1½ cups good-quality dried chickpeas
  • 3 large, red bell peppers
  • ⅓ cup tahini
  • ½ cup olive oil + extra for brushing the peppers
  • 1 large lemon, juice and zest
  • ½ tsp sea salt
  • ½ tsp ground cumin
  • ¼ tsp chilli flakes
  • 2 Tbsp pomegranate molasses + extra for drizzle
  • .
  • Optional garnishes:
  • Powdered sumac
  • Olive oil
  • Pomegranate molasses
  • Parsley, finely chopped
  • Toasted walnuts, coarsely chopped
Instructions
  1. Place dried chickpeas in a large, heavy bottomed pot and cover with water. Bring to a boil, then remove from heat and cover. Let sit for 1 hour.
  2. Slice bell peppers in half lengthwise, remove stem and seeds, and brush with olive oil on all sides. Place, skin side up, on a large baking sheet. Broil at 500 degrees on the top rack of your oven for 10-15 minutes, until the skin is charred and black. Remove from oven and let cool. Once cool, the charred skin should peel off easily. Set aside.
  3. Top chickpeas up with additional water, so that the legumes are all submerged under a few inches of liquid. Bring to a boil once again and then reduce to a simmer. Cook until chickpeas are quite tender and easily mashed between your fingers- this will be longer than you usually cook chickpeas for. Depending on how fresh they are, this can take up to 2 hours. Top with additional cooking water as needed if the mixture gets too dry.
  4. Drain cooked chickpeas, reserving the cooking liquid. Place HOT chickpeas into a blender with ⅓ cup of the cooking liquid and the tahini. Puree until very smooth, scraping down the sides of the blender as needed and adding more of the cooking liquid if the mixture is too dry. Slowly drizzle in the olive oil while the blender is running. This will continue to smooth the mixture as it emulsifies. Spoon the majority of the chickpea mixture out of the blender and set aside.
  5. Place roasted peppers, lemon juice and zest, salt, cumin, chilli flakes and pomegranate molasses in the blender and puree until smooth. Scrape out and add to chickpea mixture. Mix well. Season with additional lemon juice and salt to taste, if needed.
  6. Serve at room temperature drizzled with additional olive oil and pomegranate molasses (plus additional garnishes, as desired), alongside toasted pita or fresh vegetables. Keeps in refrigerator for up to a week.
Recipe by Port and Fin at https://portandfin.com/roasted-red-pepper-hummus-with-pomegranate-molasses/