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1
If using dried beans, soak them overnight in the refrigerator.
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2
Drain, rinse and place in a large saucepan and cover with 2 quarts water.
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3
Add the baking soda and bring to a boil.
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4
Cook until the beans are firm but tender, about 1 hour.
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5
(Garbanzo beans can be tricky and can require as much as 2 hours to cook so keep testing them.
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6
You want the beans tender but not mushy).
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7
Drain and cover with cool water.
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8
Agitate the beans to remove as many of the skins as possible.
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9
They will separate and float to the surface and can be removed with a small strainer (this will make the texture of your hummus nice and smooth).
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10
Drain the beans and allow them to cool completely.
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11
Preheat the oven to 400 degrees F.
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12
Coat the red pepper with 1 teaspoon of the olive oil and place on a baking sheet.
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13
Bake until the outside is charred, 30 to 40 minutes.
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14
Alternatively grill the pepper until it is charred and soft.
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15
Place the pepper in a bowl, cover with plastic wrap and allow the skin to steam off, about 15 minutes or until cool enough to handle.
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16
Once the pepper has cooled, remove the skin, stem and seeds and coarsely chop.
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17
Place the roasted red pepper, garlic, tahini, lemon juice, hot sauce, salt, cumin, black pepper, 3 cups of garbanzo beans and the remaining 1 tablespoon of olive oil in a food processor and process until creamy, 5 to 7 minutes.
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18
To serve, drizzle with olive oil and top with the crumbled feta cheese if using.
