Paprika hummus

Ingredients for 1 servings:

• 250 g chickpeas, canned (or dried)
• 3 bell peppers, red or 1 jar roasted bell peppers
• 2 garlic cloves
• 3 tbsp lemon juice
• 1 tbsp olive oil, good
• 60 ml sesame paste (tahini)
• 2 pinches of salt
• 2 pinches of pepper
• Cayenne pepper, to taste
• ½ tsp cumin

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

goes with any dish – whether as a spread or with fish or meat

I always make it easy for myself and put all the ingredients in a blender or puree everything thoroughly with a hand blender. If you prefer something more elaborate, wash the chickpeas the day before and soak them in cold water. Chickpeas need to soak in water for at least 12 hours, otherwise they won’t soften. Rinse the next day and cook in unsalted water until al dente. Grill the peppers in the oven on high until they turn black. Then place them in a freezer bag, seal the bag, and let the peppers cool. Peel them. Puree all the ingredients again as described above. Pour into jars, drizzle with a little olive oil, and seal. Makes about 1/2 liter, or 15-20 servings. Hummus will keep for a few days in the refrigerator.