Now I’ve discovered dried chickpeas, which are really cheap, I have gone a bit mad for them. I think this might be my fourth or fifth recipe using chickpeas in recent months. Chickpeas are high in vitamins and minerals and they are loaded with fibre. They can help with weight management and reducing the risk of several diseases. Overall they are a great vegetable. Yes you read that right, I wrote vegetable.
Chickpeas, for me, are also very filling and they are very tasty in stews and soups. Although my favourite way to eat them is in a hummus with chips and a side salad. I love the taste of creamy hummus and I have been enjoying experimenting with different flavours. I haven’t found a favourite yet but this one is definitely nearly in first place.
Makes 1 large bowl
- Sharp knife
- Chopping board
- Baking tray
- Juicer or fork
- Baking tray
- Food processor
- Tomatoes x 2 large
- Red pepper x 1
- Garlic x 4 – 8 cloves
- Roasted garlic x 4 – 6 cloves
- Dried chickpeas x 200 g
- Olive oil x 120mls plus extra for roasting
- Tahini x 2 tbsp
- Lemon x 1 (juice and zest)
- Water x 50 mls
- Salt x 1 – 2 pinches
- Pour the dried chickpeas into a bowl and cover with water.
- Put the chickpeas into the fridge overnight.
- Preheat the oven to 180°C or gas mark 4.
- Cut the top from the red pepper and remove the seeds.
- Now cut the flesh of the pepper into quarters.
- Put the pepper flesh into the baking tray along with the tomatoes and garlic with the skin on.
- Pour over a couple of tablespoons of olive oil and sprinkle over the salt.
- Toss all these ingredients together.
- When the oven is preheated, put the baking tray in.
- Cook for 25 – 30 minutes or until the tomato starts to split.
- Once the vegetables are cooked, remove from the oven and leave to cool.
- When the veg are completely cooled, remove the skins from the garlic cloves and store these vegetables until you need them.
- The next day, put the chickpeas into the saucepan and cover with water.
- Make sure the chickpeas have lots of room to move in the pan.
- Put the pan onto a high heat. .
- Bring the chickpeas to the boil and then turn the heat down and leave to simmer for about 35 – 40 minutes.
- When cooked, remove from the heat and pour through the colander.
- Now you can either remove the skins from the chickpeas or leave on.
- It makes the hummus slightly smoother if you remove the skins.
- Once drained, put the chickpeas into the food processor or bowl.
- Add in the tahini, olive oil, tomatoes, red pepper and garlic.
- Wash the lemons, and using the zester, remove the yellow skin.
- Cut the lemon in half and squeeze in the juice.
- Place in the processor or bowl.
- Blend all the ingredients together until they make a smooth paste.
- Remove from the food processor and serve.
Roasted Tomato, Red Pepper and Garlic Hummus is a delicious snack that I love to eat for a Saturday or Sunday lunch. My husband Howard and son Ted normally eat sandwiches for their lunch. Unfortunately I can’t eat bread so I enjoy eating soups, etc for my lunch. In recent months I have rediscovered a love of hummus and have been experimenting with flavour. It’s one that’s almost a favourite but definitely worth a try. Hummus is freezable so if it’s only you eating it then you could freeze it into batches and remove from the freezer a day before it’s needed. However you decide to eat this dish, as always, please enjoy.