Serves: Makes about 2⅔cups
- 1 cup dried chickpeas
- ½ yellow onion
- 2 bay leaves
- Kosher or sea salt
- 2 small red bell peppers
- ¼ cup tahini
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice, plus more to taste
- 2 cloves garlic, sliced
- 1 teaspoon cumin seed, toasted and finely ground
- ¼ teaspoon Spanish paprika, preferably the smoked piment-n de la Vera
Procedures:You may find that you want to keep this hummus on hand all the time to use as a wholesome dip for crudités—try with raw kohlrabi, fennel, cucumber, or pepper strips—or as a sandwich spread. Or make a tempting meze assortment with hummus, wedges of roasted beets, Kalamata olives, and pita crisps.
- Put the chickpeas in a medium bowl, add water to cover generously, and soak overnight. Drain and rinse, then put in a medium pot with cold water to cover by 1 inch. Bring to a simmer over moderate heat, skimming any foam. Add the onion half and bay leaves, cover, and adjust the heat to maintain a gentle simmer. Cook until the chickpeas are tender, 1 to 1½ hours. Season with salt and let cool in the liquid.
- Prepare a moderate charcoal fire or preheat a gas grill to medium (375°F). Grill the peppers directly over the coals or gas flame, turning occasionally, until blackened on all sides. When cool enough to handle, peel the peppers and remove the stem and seeds. Cut each into quarters.
- Drain the chickpeas and discard the onion and bay leaves. Place in a food processor along with the roasted peppers, tahini, olive oil, lemon juice, garlic, cumin, and paprika and process until smooth. Season with salt and process again. Taste and add more lemon if desired. Serve immediately or cover and refrigerate for up to 1 week, bringing to room temperature before serving.