Air Fryer Crispy Vegetables With Roasted Pepper Hummus (Recipe + Video)

By Chef Nick Wisman

Loaded with freshly cooked chickpeas, this easy roasted pepper hummus is creamy, sweet, with wonderful grainy texture!

In addition to supporting good gut health and helping you meet your daily iron needs, chickpeas help regulate mood. They’re packed with folate, vitamin B6 and minerals, including manganese, potassium, magnesium, copper, iron, and zinc - which, according to numerous studies, squash stress and promote calmness. A 2017 study published in the Journal of Translational Medicine found that legumes like chickpeas can positively impact cognitive performance in the elderly. 

Need another reason to stock up on chickpeas? They are also good sources of L-tryptophan, an essential amino acid which the body cannot produce. Tryptophan is the precursor of  serotonin, one of the feel-good hormones.

Recipe

Servings: 6 

Prep time: 60 minutes

Cook time: 45 minutes

Total time: 1 hour 45 minutes 

Ingredients:

For the Chickpeas 1½ cup Dried chickpeas, soaked overnight 1 qt. Water 1 tsp. Baking soda 1 tsp. Salt 2 sprigs Fresh thyme

For the Garlic 4 cloves Garlic cloves 1/4 cup Olive oil 1 tsp. Paprika

For the Vegetables 3 oz. Green beans, split in half 3 oz. Asparagus 3 oz. Butternut squash, cut into ‘fries’ 1 tbsp. Olive oil 1/8 tsp. Salt 1/2 tsp. Spray oil

For the Hummus 1 large Lemon zest 1/2 cup Tahini 1/2 cup Roasted red peppers 1 large Lemon juice 1/4 cup Ice water 1 tsp. Salt 1/2 tsp. Black pepper

Directions:

1. Cover the chickpeas with 6 cups of water. Soak, covered and refrigerated, overnight. You can use canned beans, but it won’t be as flavorful.
2. In a medium saucepan, combine drained chickpeas, water, baking soda, salt, and thyme, bring to a boil. Simmer for 30-40 minutes, skimming any foam or floating objects as needed. They should easily fall apart but not disintegrate. Strain and discard cooking liquid.
3. In a small sauté pan, heat oil and garlic over medium heat. Reduce to low and simmer for 6-8 minutes or until lightly browned. Separate garlic cloves from oil, reserve both until cool.
4. Heat Air fryer to 400°F/200°C.
5. Toss vegetables in olive oil and salt. Roast vegetables in the air fryer for 15-20 minutes, turning and rotating every 5 minutes.
6. Add paprika to the olive oil.
7. Run the warm chickpeas, garlic, lemon zest in a food processor until paste forms.
8. Add tahini, roasted red peppers, and lemon juice blend for 1 minute.
9. Slowly drizzle in ice water, alternating with roasted garlic oil, salt, and pepper until very smooth (3-4 minutes).
10. Allow resting while roasting vegetables.