Red Bell Pepper Hummus

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.

Niner was key in the blending up process of the garbanzo beans and subsequent ingredients. This task required great patience and tranquility, which are some of Niner’s key attributes!¬†

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.


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