How To Make Red Pepper Hummus | Ep 611

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I am a full time, self trained executive chef dedicating my time in my family restaurant in Sydney, Australia. I also carry a lot of experience and
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How To Make Red Pepper Hummus | Ep 611

1 red capsicum (bell pepper)
1 400g chickpeas
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 cup lemon juice
3 tbsp olive oil
2 crushed garlic cloves
1/4 cup tahini

Garnish with paprika, chickpeas and parsley

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[Music] hey everybody it’s h Henry’s howto I’m going to show you how to make red Peppa humus let’s get straight into it all right guys so the first thing we’re going to do is get one red capsicum or a red pepper whatever you want to call it we’re going to place this straight onto our stove on a high heat and all we want to do is Grill this on all full size until it’s nice and CH now you can put this into the oven if you prefer I prefer straight on the fire cuz you get that smokey Flav on now this w’t take that long it’ll probably take about 5 minutes and you don’t want to just keep turning it to make sure it’s Char all over all right guys I’m at the 5 minute Mark now just turned it to low that’s looking pretty good all over nice and Char which is what we want so we’ll go ahead and turn the heat off and what I’m going to do is place our capsicum just into a stainless steel bowl make sure it’s a heat proof bowl and we’re going to cover this with some cling wrap make sure it’s nice and tight now this is going to help with the peel in process because it’s going to be steaming up in there so guys let’s just leave it alone for about 10 minutes all right guys so after about 10 minutes we’ll go ahead and take the cling wrap off and as you can see it peels much much easier just look at that so just go ahead and peel it all off as you can tell I’m wearing gloves this is still ridiculously hot okay and we we just go ahead and take the stem out as well just be careful doing that cuz the inside’s going to be very hot now you can take out the majority of the seeds you can leave a bit that’s fine they’re not going to be too hot and I’m just going to bring across our food processor so first thing we’ll do is add in our red capsicum straight in now I’m going to add caned chick piece to this now this is a 400 G can but we need to drain this but before we do that I’m going to keep about 3 tbsp of this water because we’re going to need that and I’m also going to keep just a few of the chickpeas just like that as a garnish and we’ll add our chickpeas straight in next we’ll add 1 teaspoon of salt half a teaspoon of black pepper half a teaspoon of ground cumin half a teaspoon of smoked paprika and we’ll add in 1/4 cup of lemon juice and about 3 tbsp of olive oil so our main ingredient in this is going to be tahini now I’ve got 1/4 cup here we’re going to add this after first we want to blend this and get it nice and smooth so lid on and just on a high speed okay so we’ll just stop it scrape all the sides just to make sure there’s no big chunks in there now you’ll see it’s just a little bit liquidy that’s nothing to worry about because once we add the tahini that’ll thicken up so guys at this stage I’m going to add in our saved over water from the chick piece so we’ll need about 3 tbsp of it now you can just add any water you want but this water has better flavor and at this point we’ll go ahead and add in our tahini as well get that all out now don’t skip on the tahini I I know a lot of people don’t like the flavor of Sesame but tahini is one of the main ingredients and at this stage I’ll also add in two crushed garlic cloves all right so once again on high speed but that’s a consistency you want it shouldn’t be too runny but it shouldn’t be too thick either cuz once we chill this it’s going to thicken up even more so let’s go ahead and serve all right guys and there we have it so we’ll just add some chickpeas on top as a garnish next we’ll just sprinkle some smoked paprika on top some fresh parsley and we’ll finish it off with a drizzle of olive oil and there we have it all right guys and now my take on red pamas so very easy to make as you saw I’ll just start up with some fried leonese bread here let’s give this a try to make sure it’s good amazing like the red pepper really gives it that little bit of a kick so guys storagewise you can keep this up to a week in the refrigerator but it’s very easy to make perfect for a dinner party I hope you like that guys please like share and subscribe you can also follow me on Facebook Snapchat Instagram and Tik Tok if you got any comments or suggestions just leave them at the bottom and I’ll see you all next time