Mom's Roasted Chili Pepper Hummus

My mom almost ran out of time to make her hummus but I did not let her leave without making it. This time she used a roasted chili pepper but blended with the chickpeas the hummus was not spicy just flavorful.

Mom's Roasted Chili Pepper Hummus
Makes 1 1/2 cups

1 cup dry chickpeas
1 small chili pepper
1 clove garlic
1/8 cup olive oil
juice of 1 lemon
1/4 cup tahini
salt
red pepper flakes

Soak the chickpeas over night. Change the water, salt and bring to a boil. Lower the heat and cook until soft (about an hour) Or use unsoaked chickpeas. Pour boiling water over the chickpeas. Leave for an hour, change the water, salt and cook over a low heat until soft (1h+).
Once soft strain the chickpeas but reserve the cooking water.

Roast the chili pepper by hold it with a fork over a gas burner on high heat. Slowly rotate the pepper until the skin is blackened. Allow to cool, peel skin and remove seeds.

In a food processor place the chickpeas, garlic, lemon juice, olive oil, roasted chili pepper, and tahini. Add 1/8 cup of chickpeas cooking liquid. Process. Check consistancy often. Add liquid 1/8 cup at a time, until the hummus is creamy. Season with salt.

To serve, spread hummus on a large plate, top with a few reserved chickpeas and swirl with 1 tsp olive oil. Sprinkle with red peer flacks.

Ng's Hummus

My mom makes the worlds best hummus and she never ever has a recipe. She is coming to visit me next week and claims she will be able to share her method with me. That said my hummus is very good and if you haven't tasted my moms than you might say it was the worlds best. I'll post my mom's recipe soon see if you can spot the difference.

Ng's Hummus
Makes 1 Yummy Bowl

1 cup of dried chickpeas
1/2 tsp tahini
1 clove of garlic
juice of 1 lemon
1-2 Tbs olive oil
1/4-1/2 cup of the chickpea cooking water
Salt, pepper and hot pepper
Soak the chickpeas over night. Drain cover with fresh salted water. Bring to a boil. Lower the heat and cover. Cook for about 45min to an hour or until the chickpeas are soft. Save some of the cooking water to blend but drain the rest.

Blend the chickpeas, tahini and garlic with half of the lemon juice and olive oil. Taste and add more lemon juice. If the hummus is too thick to blend add some of the cooking water. I end up using 1 lemon and 1/4 cup of cooking water to get a thick hummus. Add salt and pepper to taste. Feel free to add any herbs or roasted red peppers.