ROASTED BELL PEPPERS HUMMUS with goat cheese and mint

Roasted bell peppers hummus is a recipe you want to prepare for your parties: made with precooked Garbanzo beans, this recipe is very easy to make, but at least once in your life try it with dried beans! Compared to the traditional hummus I eliminated the lemon juice and added bell peppers and goat cheese. Tahini is a delicious traditional ingredient for hummus, but in case it is not available, try to replace it with half amount of peanuts butter: delicious!

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1 Lb (450 g) cooked Garbanzo beans
2 red bell peppers
1 oz (55 g) goat cheese
6 tbsp Tahini
1 tsp cumin seeds
1 tsp sweet paprika
10 mint leaves
12 tbsp (150 ml) extra-virgin olive oil
1 dash black pepper
to taste table salt

GARBANZO BEANS: DRIED OR PRECOOKED

According to the time available, it is possible to prepare this roasted bell peppers hummus either with dried or precooked Garbanzo beans.
In case you choose the dried beans, follow this step:

First, soak the dried Garbanzo beans 24 hours in room temperature water, changing the water a couple of times. After that, simmer the beans a couple of hours, removing the lather with a slotted spoon. Finally, raise the beans and store in the fridge until ready to use.

FIRST STEPS

Reduce the bell pepper into pieces discarding the seeds and white parts. Now, place an iron cast pan over high heat. Once the pan is scalding, sear the bell peppers until well toasted, stirring constantly. Then, place the pan far from the heat and keep stirring until the pan reaches a warm temperature. After that, pour 2 tbsp of olive oil over the peppers, place the pan over medium heat and stir-fry 5 minutes more. Eventually, pour the bell pepper in a bowl and put aside.