Hummus 2 Ways - My Creamy Garlic Black Hummus Recipe VS Jamie Oliver’s Super Quick Red Pepper Hummus

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Creamy garlic hummus is a middle eastern dip that is so delicious that it is loved by everyone around the world. Today I am pitting my black hummus recipe made with my black tahini against Jamie Oliver’s super quick and easy hummus recipe (which has been viewed over 2 million times!). Jamie takes a classic homemade dish that is already delicious and jazzes it up with red peppers for a sweet and smokey kick!
By using black tahini (which is made from black sesame seeds, my black hummus recipe has a stronger nuttier aroma. I also added garlic, extra virgin olive oil and cumin for a more complex taste. Both are definitely delicious, but which do you prefer? Let me know in the comments section below!
Jamie Oliver’s super quick red pepper hummus recipe can be found at:
• Jamie's Super Quick Hu...
www.jamieolive...
Black Tahini Recipe: • Tahini - My Super Nutt...
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To Make Jamie Oliver’s Super Quick Red Pepper Hummus Recipe
2 cans (400g each) of Chickpeas (I couldn’t find Jarred Chickpeas so I had to use canned Chickpeas, sorry Jamie!)
1 to 2 Lemons worth of juice
2 Tbsp of Yogurt
1 Tbsp of Regular Tahini
Salt and pepper to taste
5 to 6 slices of roasted peppers
0.5 Tsp of Cayenne Pepper
Extra Virgin Olive Oil for garnishing
Start by draining your chickpeas and adding it to a food processor, followed by some salt and pepper to taste. Next add the juice of 1 lemon (which is around 3 Tbsp), 2 Tbsp of yogurt, 1 Tbsp of Tahini, 0.5 tsp of cayenne pepper and whizz everything up. Stir up the mixture to help it along the way.
Once the hummus is nice and creamy, pour out three-quarters of the hummus into a serving bowl. With the remaining hummus in the food processor, add in the roasted peppers and blend it. Once done, create a well within the regular hummus and pour in the red pepper hummus. Garnish with extra virgin olive oil before serving.
**To make the roasted peppers at home, char the red peppers over an open flame and cover it in a bowl (or plastic bag) to allow the red peppers to sweat off its skin. Next scrap off the charred skin and slice the red peppers. Place the red peppers in a jar and soak in extra virgin olive oil****
How To Make My Black Hummus Recipe
225g of dried chickpeas (which will be around 450g once cooked)
0.5 cup of Black Tahini (Link to recipe: • Tahini - My Super Nutt... )
2 Lemons worth of juice
3 cloves of Garlic, minced
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Cold Water
1 Tsp Cumin
Salt and Pepper to taste
Soak the dried chickpeas over night (or at least 8 hours). When you are ready to cook the chickpeas, place the chickpeas in a pot of water with at least 1.5 to 2 inches of water above the chickpeas and add 1 tsp of baking soda. Bring the pot to a boil and reduce to a simmer for 45 minutes. Add some salt to season the chickpeas and simmer for another 15 minutes or until the chickpeas are soft enough to be pressed by your thumb.
Drain your chickpeas and place them into a food processor with some salt and black. Add your black tahini, lemon juice, cumin and garlic and blend till smooth. Scrap the sides of the food processor and blend the hummus again, but alternate between 2 tbsps of extra virgin olive oil and cold water. Garnish with extra virgin olive oil before serving.
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[@henrietteoosthuizen7982]

Looks fabulous, just stumbled upon black tahani for the first time today, thinking of drizzling my black hummus on charred brinjal soon, yum x

[@derrickwaltz1488]

Nicely done. I love garlic so I will probably prefer the black hummus

[@tedteocookingshow]

Thx man I’m a garlic lover as well

[@doctorfeline9911]

I actually use Jaime's recipe from time to time.. I do tweek it a bit to suite my taste
So I look forward to trying your's which looks super yummy 😋

[@tedteocookingshow]

Both are good of course ! The black one is more robust for sure :)

[@jig8645]

Never tried hummus before this could be a good opportunity

[@tedteocookingshow]

For sure! This will be a good opportunity indeed