Making piquillo pepper hummus is a very useful solution to prepare a first course or a healthy and very tasty snack. It is very attractive and is perfect to consume alone, to dip, or as a base for tapas and skewers.
Most of the time I have to prepare some handmade appetizer from this piquillo pepper hummus recipe. It can’t be easier to make and faster, and it gives me a lot of play in the kitchen. I usually use canned chickpeas, because as I told you, it is one of my favorite express recipes and I think it does not affect the texture or flavor much. However, if you prefer, you can make it with soaked and cooked chickpeas.
How to cook chickpeas
Here I’m telling you how to cook chickpeas for this piquillo pepper recipe.
Put the chickpeas:
Put the chickpeas to soak in cold water well in advance. Ideally, they should be hydrating for 8-12 hours.
Weigh the chickpeas:
Weigh the chickpeas once they are soaked. If you weigh them dry, you will be adding more quantity than necessary.
Cook the chickpeas:
Cook the chickpeas in plenty of water, which will be boiling previously. Cook them for 1 hour to an hour and a half, until they are tender.
Drain them and use them conveniently.
- 400 g of cooked chickpeas
- 200 g of piquillo peppers
- 20 g of extra virgin olive oil (2 tablespoons)
- 40 g of tahini (3 tablespoons)
- Juice of 1/2 large lemon
- 1 small garlic clove
- Water (according to the consistency obtained)
- 1/2 teaspoon salt
- Sweet paprika (to garnish)
- Sesame (to decorate)
- In a food processor, blender or mincer, grind the chickpeas and piquillo peppers. The appliance you use should have enough power so that the texture of the hummus is fine.
- Peel and remove the central part of the garlic to make it more digestive.
- Add the tahini, lemon juice, garlic, and salt. Blend again until you get a smooth and homogeneous-looking cream. Check the salt point.
- Add a few tablespoons of water until the consistency of the hummus is to your liking. I added 3 tablespoons of water because it was already quite creamy, but you may have to add more. If you use pot chickpeas, as was my case, you will probably have to add very little water, as these tend to come quite soft.
- Blend again and you have your piquillo pepper hummus ready.
- At the moment of serving it, you can decorate it with a little sweet paprika and some sesame seeds. If you are not going to consume it at the moment, store it in the fridge in a tightly closed container.
- If you don't like the flavor of garlic, add just half of it.
- Don't have tahini at home? Nothing happens. You can do this by grinding toasted sesame seeds together with a little water until you get a cream. Of course, although the base of the dish is chickpeas, the one who gives character to the hummus recipe is the tahini, then you can't do without it.
- With the amounts of ingredients that I provide you, a very rich red pepper hummus comes out for my taste, but you can adjust the proportions according to your preferences.
- As I tell you above, depending on the doneness of the chickpea or the texture of the peppers, you may have to add more or less water. Do it little by little until the consistency of the hummus is smooth and creamy. You should not leave it semi-liquid or pasty.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 319Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 315mgCarbohydrates 42gFiber 9gSugar 14gProtein 11g