Paprika hummus

Ingredients for 1 servings:

• 250 g chickpeas
• 200 g chickpea water from cooking
• 375 g roasted red peppers
• 100 g sunflower oil
• 100 g sesame paste
• 80 ml lemon juice
• 1 large garlic clove(s)
• 2 tsp salt
• 2 tsp cayenne pepper
• 2 tsp cumin powder

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 15 minutes

simple, vegetarian, vegan – suitable for preserving

Soak 250g of dried chickpeas in three times the amount of lime-free water for at least 12 hours, then drain the water (this yields approximately 500g of soaked chickpeas). Simmer the chickpeas in a saucepan with about 1cm of water covering them, for 1 hour without salt. When the chickpeas are tender, collect the cooking water. Wash and deseed the bell peppers, and grill them in the oven until the skins have browned. Blend all of the above ingredients in a tall bowl using a hand blender or a suitable food processor/blender. Add more or less of the reserved cooking water depending on the desired consistency—I used about 200ml. This yields approximately 1.35 liters of paprika hummus. Can be stored in jars at 99°C for 90 minutes.