Roasted red pepper hummus

Method

1. 1

   Step 1

   Char the peppers directly over a gas flame, on a barbecue or under a very hot grill, turning with tongs (opens in a new tab), until black and blistered all over and soft: 12–15 minutes. Put them in a bowl, cover with a plate and leave for 10 minutes so the steam loosens the skins.

   • 15 min
   • high heat
   • Grill / barbecue (opens in a new tab)
   • Tongs (opens in a new tab)
   • Mixing bowl (opens in a new tab)

   Food safety: Charring over a gas flame spits hot juice; use long tongs, keep a window open and never leave the flame unattended.

   

2. 2

   Step 2

   Peel off the blackened skin, pull out the stem and seeds and pat the flesh dry. Do not rinse it under the tap, which washes away the smoky flavour. You should have about 170 g.

   • 5 min
3. 3

   Step 3

   Soak the dried chickpeas (opens in a new tab) the night before: cover them with at least three times their volume of cold water and leave for 12 hours at cool room temperature (or in the fridge in hot weather). They double in size. Drain and rinse. If you are using canned chickpeas instead, drain and rinse them and go straight to the next step.

   • 3 min
   • Mixing bowl (opens in a new tab)
   • Colander (opens in a new tab)
4. 4

   Step 4

   Put the drained chickpeas in a saucepan (opens in a new tab) over medium-high heat with the bicarbonate of soda (opens in a new tab) and stir for about 3 minutes, until they look a little dry and are coated. Pour in the cold water, bring to the boil and skim off the grey foam and the loose skins that float up.

   • 8 min
   • medium-high heat
   • Saucepan (opens in a new tab)
   • Slotted spoon (opens in a new tab)

   Bicarbonate makes the water alkaline, which loosens the skins and softens the starch, so the chickpeas break down to a silky purée. More than the recipe says makes them taste soapy.

5. 5

   Step 5

   Simmer until the chickpeas are completely soft, skimming off skins as they rise: one should squash to a smooth paste between thumb and finger with no chalky centre, and many will be splitting. Allow 25–45 minutes for soaked dried chickpeas (opens in a new tab) (older ones take longer) and about 10 minutes for canned. Drain while hot and keep them warm; warm chickpeas blend smoother. If you use canned chickpeas without simmering, pinch each one so the skin slips off instead (about 10 minutes for a can).

   • 40 min
   • medium-low heat
   • Saucepan (opens in a new tab)
   • Colander (opens in a new tab)
6. 6

   Step 6

   Blend the lemon juice (opens in a new tab), garlic (opens in a new tab) and salt in the food processor (opens in a new tab) for 20 seconds and leave 10 minutes.

   • 1 min
   • Food processor (opens in a new tab)
7. 7

   Step 7

   Add the tahini (opens in a new tab) and blend 30 seconds until thick, then add the ice water with the motor running until pale and smooth.

   • 2 min
   • Food processor (opens in a new tab)
8. 8

   Step 8

   Add the warm chickpeas, peppers, smoked paprika (opens in a new tab) and cumin and blend continuously for 3–4 minutes, scraping down twice, until silky and evenly coloured. It should be thick enough to hold a swirl; peppers add liquid, so you rarely need more water.

   • 5 min
   • Food processor (opens in a new tab)
   • Spatula (opens in a new tab)
9. 9

   Step 9

   Taste for salt and lemon, spread in a bowl, drizzle with olive oil (opens in a new tab) and sprinkle with chilli flakes (opens in a new tab).

   • 2 min