Method

Soaking preparation: Rinse chickpeas under cold water to remove any dirt. Place in a large bowl, cover with water (3-4 times their volume), and soak for 8-12 hours or overnight. Optionally, add a pinch of baking soda to soften.

Cooking chickpeas: Drain and rinse the soaked chickpeas. Place in a pot, cover with fresh water (2-3 inches above), bring to a boil, then simmer for 45 minutes to 1.5 hours until tender but not mushy. Add salt during the last 10 minutes.

Post-cooking prep: Drain chickpeas and let cool slightly. Peel them.

Broiler preparation: Position an oven rack approximately 5 inches from the broiler element and preheat the broiler.

Pepper preparation: Remove the cores from the peppers and slice them into large, flat sections.

Broiling peppers: Place the pepper pieces, skin-side up, on a baking sheet. Broil for 5 to 10 minutes, or until the skins are charred.

Cooling peppers: Allow the peppers to cool for 15 to 20 minutes.

Pepper processing: Carefully peel off and discard the charred skins. Set aside 1 to 2 peeled pepper pieces for garnish and roughly chop the remaining roasted peppers.

Garlic preparation: Mince the garlic clove.

Base mixing: In a food processor, combine tahini and lemon juice. Process for 1.5 minutes, continuously scrape sides.

Additional flavoring: Add olive oil, minced garlic, cumin, cayenne (optional) and salt to the whipped tahini and lemon juice. Process for another 1.5 minutes, continuously scrape sides.

Chickpea incorporation: Add half of the chickpeas to the processor, process for 1 minute, scrape the sides, then add the remaining chickpeas. Process until thick and smooth, 1 to 2 minutes.

Pepper addition: Add the roasted peppers. Process until smooth.

Consistency adjustment: If too thick, slowly add 2 to 3 tablespoons of cold water with the processor on until desired consistency is reached.

Final touches: Taste and adjust seasoning as needed. Serve with a drizzle of olive oil and chopped roasted peppers.

Serving with ideas: Steak, Keto-Friendly, Grilled Lamb Chops, Keto-Friendly, Baked Salmon, Keto-Friendly, Roasted Chicken, Keto-Friendly, Chicken Piccata, Keto-Friendly, Cloud Bread, Keto-Friendly or Sandwich Bread, Keto-Friendly.

Refrigerate: Store red hummus paste in an airtight container in the refrigerator for up to 1 week. Cover surface with a thin layer of olive oil to prevent drying.

Freezing: Freeze red hummus paste in freezer-safe containers for up to 3 months. Thaw in refrigerator overnight and stir well before serving. The texture may be slightly different after freezing.