Roasted Red Pepper Hummus

Name: Roasted Red Pepper Hummus
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 cup Chickpeas (1 cup Kabuli Chana (White Chickpeas) soaked for 8 hours and cooked); 2 pieces Red Bell Pepper (2 Red Bell pepper (Capsicum) finely chopped); 4 cloves Garlic (4 cloves Garlic); ½ tsp Cumin Powder (1/2 teaspoon Cumin powder (Jeera)); ½ tsp Red Chili Powder (1/2 teaspoon Red Chilli powder); 1 tsp Table Salt (1 teaspoon Salt to taste); 2 pieces Lemon (2 Lemon juice extracted); ¼ cup Extra Virgin Olive Oil (1/4 cup Extra Virgin Olive Oil and a little more); 3 tbsp Parsley (3 tablespoons Parsley leaves freshly chopped); ¼ cup Sesame Seeds (1/4 cup Sesame seeds (Til seeds)); 3 tbsp Water (3 tablespoons Water)

A smooth, vegan Mediterranean dip made from roasted red bell peppers, cooked chickpeas, tahini, and garlic, blended to a creamy consistency.

50 minMediterranean

Servings2

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Halal

Steps

1To begin making the Roasted Red Bell Pepper Hummus Recipe, prep all the ingredients and keep them ready.
2To cook chickpeas - soak it for eight hours or overnight. Add the soaked chickpeas in the pressure cooker with water at least 2 inches above the level of chickpeas and some salt. Pressure cook for about 40 minutes until the peas are very soft.
3Allow the pressure to release naturally, as the chickpeas will continue to cook while the pressure is there.
4Into a small jar of the mixer grinder, add the sesame seeds and water and blend to make a smooth paste. Keep this aside. This is the quick tahini paste.
5Heat oil in a pan, add the red capsicum slices and roast on medium high heat until it has softened. It needs to get a nice roasted texture with brown spots. Keep this aside.
6Our final step. Add the cooked chickpeas, garlic, roasted peppers, sesame paste (tahini), salt, lemon juice, cumin powder, red chili powder, olive oil and just a little water into the food processor or large jar of mixer grinder.
7Blend all to make a smooth hummus.
8Transfer hummus to a serving bowl. Stir in the parsley leaves and serve.
9Storing Hummus: Store the hummus in an airtight container and refrigerate for 4 to 6 days. Use a few tablespoons of it as and when required and refrigerate again.
10Serve the Roasted Red Pepper Hummus along with Pita bread or over a cracker or as a spread on your bread for a protein boost.