Pressure Cooker Roasted Red Pepper Hummus is a simple, from scratch dip made with chick peas, sesame seeds, bright lemon juice, tasty roasted red peppers and savory garlic and herbs. Serve it with your favorite veggies for a healthy snack!
I love a good hummus dip and roasted red pepper is my favorite thing to flavor mine with. Using the pressure cooker, I can cook the dried garbonzo beans (chick peas) myself, which means I save money and storage space.
The thing about making hummus is you want the finished dish to be smooth. I’ve worked on this before and had the recipe nearly perfect except for that one little factor. Originally, my hummus was not as smooth as I wanted it. Thanks to America’s Test Kitchen and this short video, I found out that getting the skins off the beans makes the hummus perfectly creamy and smooth.
Most recipes for hummus call for Tahini. That’s just another word for sesame seed butter. Or that’s what I like to call it. The problem I have with buying pre-made Tahini is that you only need a little bit for the recipe but the jars available don’t come with just a little. So I skip wasting my money and storage space and grind the seeds myself in my food processor with a couple tablespoons of oil and a touch of salt. The hulled seeds store well in the refrigerator for quite a long time. (at least a year!)
The smoothness factor is still important here, so when I buy the seeds, I make sure they’re hulled sesame seeds. The hulls, if left on contribute to a less creamy-smooth finish, so when you’re out gathering your ingredients, be sure to read the package. It should say, “hulled” somewhere on the description.
The roasted red peppers are easy to find in a jar and perfectly acceptable for this recipe. However, if you know me, you know I like to roast my own in the oven. Two red bell peppers is plenty for this recipe, to mix in the dip and for the aesthetically pleasing topping
To roast the peppers, slice them in half and remove the core. Place them skin-side up on a baking sheet. Broil them on high in the oven until the skins are blackened slightly. Remove and place in a bowl, covered with foil or plastic to steam for 10 minutes. Slip the skins off and dice the peppers.
Have a look at this video I made, showing how this simple but delicious recipe comes together.
The Roasted Red Pepper dip is a perfect appetizer you can serve at parties or take along for a potluck. We enjoy just having it ready in the fridge for a quick veggie dipping snack. Either way you have it, it’s fresh and delicious. I hope you’ll give it a try and let me know about it. I’d love to hear from you!
Have a beautiful day and as always, keep it delicious!
Till next time ~ much love, Connie
- 1 C dry chick peas (garbonzo beans)*
- 2 C water
- 2 tsp baking soda
- Cold water to rinse chick peas with
- 1/2 C hulled sesame seeds
- 2 tbsp grape seed oil
- 1/2 C roasted red peppers, diced (divided)**
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- juice from one lemon
- 2 tbsp olive oil
- salt to taste
- extra olive oil for garnish
- Place the dry chickpeas in the pressure cooker along with 2 cups of water.
- Place the lid on the unit and turn to locked position.
- Turn the steam release valve to sealing.
- Press the manual button and adjust the timer to 40 minutes.
- Once the unit has finished cooking and the timer has counted to zero, allow the steam to naturally release completely.
- Strain the water off the beans and place them back in the pressure cooker pot along with 2 teaspoons of baking soda.
- Use the saute feature to saute the chick peas for about 2 minutes.
- Place the chick peas in a large bowl and fill with cold water.
- Agitate the beans with your hands to rub the skins off of them.
- Rinse and repeat, while removing and discarding the loose skins.
- Set aside.
- Place the stainless steel liner back into the pressure cooker after wiping it clean and drying it completely, inside and out.
- Use the saute feature again to toast the 1/2 cup of hulled sesame seeds until the oils begin to release. (about 2 minutes)
- Place the toasted sesame seeds in a food processor along with a 1/2 teaspoon of salt.
- Pulse a few times, then turn the processor on high.
- Drizzle in the 2 tablespoons of grape seed oil.
- When smooth, add the cooked chick peas, garlic, oregano, cumin, lemon juice and 1/4 cup of the roasted red peppers.
- Pulse then turn the processor on high and drizzle in the 2 tablespoons of olive oil.
- When the mixture is smooth, season with salt to taste.
- Serve in a small dish with a garnish of drizzled olive oil and the rest of the roasted red peppers.
- Use your favorite veggies to eat the dip with.
* Can use a 15 oz can of chick peas, if you want to skip the pressure cooking part.
** To roast the peppers, slice them in half and remove the core. Place them skin-side up on a baking sheet. Broil them on high in the oven until the skins are blackened slightly. Remove and place in a bowl, covered with foil or plastic to steam for 10 minutes. Peel and dice. You can freeze what you don't use for another recipe.
Recipe by Connie Murray @Happybellyfoodie.com