Red Hummus with Roasted Pepper and Olive Oil

👨‍🍳 Method

For the Cooked chickpeas

1. 1
   Drain, reserving a cup of the cooking liquid.

   Colander

For the Tahini sauce

1. 2
   Mix the tahini, lemon juice, garlic and cumin and season with salt.

For the Roasted Vegetables

1. 3
   Char the peppers whole directly over the gas flame, turning, until the skin is black and blistered on all sides and the flesh is completely soft.

   Stove

   💡Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
2. 4
   Transfer to a bowl, cover tightly and leave 10 minutes.

   Bowl

   💡The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
3. 5
   Peel off the charred skin, remove the stem and seeds from the peppers and drain off the liquid.

   Colander

To assemble

1. 6
   Transfer the tahini sauce to a food processor, add the chickpeas, still warm, and process 3–5 minutes, until it is completely smooth.

   Food processor

   💡Grind the chickpeas while they are still warm: warm chickpeas grind into a smoother cream than cold ones.
2. 7
   Add the olive oil and mint and process for another minute.

   Food processor
3. 8
   Add the roasted pepper and process for another minute.

   Food processor
4. 9
   Gradually add the water, until the hummus is creamy and airy, and a little thinner than the texture you want: it thickens as it stands.

   💡Ice water, not ordinary water, gives hummus an airy, pale texture: the tahini emulsifies with it like mayonnaise.
5. 10
   Spread on a plate, make a well in the center and add the paprika.