Red pepper hummus – brands of tahini matter
The problem I had when creating this recipe was a bitter note that kept coming through the hummus from the tahini and it wasn’t until the third batch where I changed the brand of tahini that I noticed what a difference brands can make. Even within the same category of tahini, a light hulled tahini, there can be very noticeable differences. From this experience my advice would be to taste the tahini on its own first and if it has a bitter aftertaste to it the hummus will suffer from it.
I made this hummus both with charred peppers and with roasted peppers and found that the slight dehydrating effect of roasting gave the hummus a stronger more concentrated flavour.
Jar on the left, organic Meridian, tasted much stronger with an unpleasant bitter aftertaste than the jar on the right Bevelini which was dark almost muddy looking colour but very smooth in texture and mellow less bitter taste.
Red Pepper Hummus
How to roast peppers read my post here: How to char and roast bell peppers.
- 1 can / 1 cup cooked chickpeas
- 2 large red peppers roasted and skinned
- 2-4 tablespoons light tahini *
- 1 lemon, juiced, add half the juice adding more towards the end to adjust
- 2-4 tablespoons of olive oil (not virgin as it’s too strong) or a bland vegetable oil
- 1/2 teaspoon of salt
- 1 crushed garlic clove, for a milder garlic roasted the garlic cloves
Put all of the above in a food processor and blend until the texture you like.
* It comes down to the strength of your tahini jar to how much you use and obviously personal preference of how strong you like your hummus tasting of tahini. My advice would be start with half a tablespoon of tahini blend and then add from there.