1 1/2 cups chickpeas, washed and soaked overnight (can also use canned chickpeas, just be sure to drain them)
2 red bell peppers
1/4 cup cilantro, washed and finely chopped
6 or 7 garlic cloves
2 tablespoons olive oil
1/2 fresh lemon
salt to taste


Drain the chickpeas and wash them with clean water.   Cook the chickpeas in either s pressure cooker or Instant Pot. In the pressure cooker, add two cups of water and the chickpeas. Add salt and cook for 15 minutes on high heat. The lower the heat to medium heat and cook for an additional 10-12 minutes (3 whistles).

In the Instant Pot, cook the chickpeas with two cups of water on Manual setting for 20 minutes (40 minutes if the chickpeas were not soaked) with a Natural Release.  The water should be approximately 2 inches above the chickpeas before cooking.

Once cooked, drain and let cool for 30 minutes.

Wash the red bell pepper. Cut it down the middle lengthwise into two pieces. Brush 1/2 teaspoon olive oil and sprinkle a pinch of salt. Wrap in aluminum foil and bake at 350 F until they are very soft, for 10 to 12 minutes.

Peel the garlic cloves. Wrap in aluminum foil with a 1/2 teaspoon olive oil. Bake for approximately 8 to 10 minutes at 350 F, until they are very soft.

Rinse the chickpeas and blend in a high speed blender. Add roasted bell pepper and garlic, remaining olive oil, cilantro, salt and the juice from the lemon. Blend until creamy.

The hummus is ready to serve. This tastes delicious with savory Gluten Free Sliced Bread.

Note: Allergy Friendly, Vegan, Gluten Free, Nut Free, and Dairy Free.

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