After trying my skills at avocado hummus and learning how rewarding it is to make it and serve it, mashed chickpeas combined with tahini have become quite a regular dinner option in my house and I have started experimenting other types of hummus as well. I don’t always have falafel or pita bread to pair my hummus with, but I have started making it especially when I have some old bread that needs to be revived in the oven. Hummus serves as perfect dip to go with that.
A type of hummus that I really like to make is with roasted peppers. It takes a nice reddish shade (I make it with roasted red peppers) and its flavour is so very enriched by the strong and peculiar taste of the peppers. To balance this very dominant flavour I like to add walnuts to this hummus. The result is a wonderful velvety dip that smells like peppers and walnuts.
Roasted peppers & walnut hummus (serves 5-6):
- 2 roasted peppers
- 480 g chickpeas
- 2 cloves of garlic
- 3 tbsp tahini
- 5 tbsp olive oil
- 40 g walnuts
- salt to taste
In a food processor, grind the walnuts and then set them aside. Drain the canned chickpeas and blend them in the food processor, together with the garlic. Transfer this mixture to a large bowl and add the tahini, 3 tbsp of olive oil and a pinch of salt. Add the roasted peppers, skin and seeds removed. (I have described how to make effortless roasted peppers in this post.) Add half of the ground walnuts to the bowl. Blend it all with a hand blender until smooth. If more salt is needed, it can be added at this point. Set the blender aside and fold in some more ground walnuts; remember to save some for a final decoration. Carve a spiral with the spatula over the top of the hummus and pour the rest of the olive oil in the carving. Lastly, sprinkle some ground walnuts over the top and serve.I served this hummus with slices of toasted ciabatta, still warm from the oven. So delicious.