Hummus with Roasted Red Bell Pepper
Grind some roasted Red Bell Pepper with Hummus and you get a version of Hummus that has something extra.
Ingredients
- 1/2 Cup Dry Chickpeas or Garbanzo Beans
- 1 Medium Sized Red Bell Pepper You should get about 1/2 Cup worth when cut into thin strips
- 2 tbsp Tahini
- 2 Large Cloves Garlic
- 1 tsp Roasted Cumin Powder
- 1/2 tsp Red Chilli Powder
- 5 or 6 tbsp Olive Oil
- 1 tbsp Lemon Juice
- Salt to Taste
Instructions
- Preparing the Garbanzo Beans or Chickpeas
- Soak the chickpeas in 2 cups water for 6 to 8 hours.
- After the chickpeas are well-soaked, pressure cook for 2-3 whistles till just cooked.
- Drain and reserve some of the water in which the chickpeas were cooked.
- Ensure all water is drained from the chickpeas.
- To Roast the Red Bell Pepper
- Cut the bell pepper into 1/4" wide strips.
- Over medium flame, heat a pan.
- Add 1 tbsp olive oil.
- Add the bell pepper strips and let them char a bit. Stir at regular intervals to ensure that the strips are evenly cooked.
- Set aside.
To Make the Red Bell Pepper Hummus
- Grind the chickpeas, roasted bell pepper, tahini, lemon juice, cumin powder, garlic pods, salt, and 3 tbsp olive oil into a coarse paste. Use the reserved water, as required.
- Transfer the Hummus into a bowl.
- Drizzle with the remaining Olive Oil and Chilli Powder.
- Serve with Lavash.
Notes
Be careful while roasting the red bell pepper as it cooks very fast.
If you do not have Tahini, add 1 tsp sesame seeds and 1 tbsp olive oil while grinding the Hummus.
Always ensure that the surface of the Hummus is coated with Olive Oil to prevent it from drying out. Mix in the oil before serving.