While shopping with my friend Niner at the corner Arab market in Copacabana, I decided to gather what I needed to make some red bell pepper hummus.
Since they did not have canned garbanzos, I purchased 1 kilo of dried garbanzo beans which was enough to make two HUGE batches of hummus. The red bell pepper preserves added a really bright orange hue to the hummus, which the boys and I commented on while enjoying this late-night snack at their home, commonly referred to as the Bachelor Palace.
I started off using a recipe I found online and then ended up tasting and adjusting several times. I tried my best to keep track of what I was adding but this list is far from being accurate, sorry!
- 1 kilo dry garbanzo beans (only ended up using half the garbanzos, storing the rest for another batch)
- 200 grams of red bell pepper preserves
- 4 tablespoons tahini
- 4 tablespoons fresh lemon juice (I used the juice of 1 lemon)
- 5 tablespoons olive oil
- 2 teaspoons cumin powder
- 3 cloves garlic, crushed
- 2 teaspoons salt
- 1/2 cup water (ideally the water used to boil the garbanzos)
1. In a large pot, bring 5 cups of water to a boil. Add the garbanzos and let simmer, covered, for 2 1/2 hours, or until the garbanzos become soft.
2. In a blender or food processor, blend the garbanzos with a 1/2 cup of the water used to boil them. Add red bell pepper preserves (no liquid), tahini, lemon juice, olive oil, cumin, garlic and salt until the ingredients form a creamy, paste-like consistency. Serve immediately with pita bread or refrigerate for a 1/2 hour.