Roasted Red Pepper Hummus is a delicious variation of the classic hummus. This spicy dip which has a smoky and nutty flavour from the charred red bell pepper and chickpeas will surely satisfy you taste buds. Do give it a try! Here is how to make it.
1cupCooked Chickpeascanned chickpeas also works great
2tablespoonSesame Seedsslightly roasted
¼cupExtra Virgin Olive Oil
¼teaspoonRoasted Cumin Powder
Salt to taste
½teaspoonRed Chilli Powder
Wash the bell peppers and wipe them with a kitchen towel. Apply any oil on the skin of the bell peppers.
Preheat the oven to 350 degrees F (180 degrees C). Place the bell peppers on a baking tray and set the oven to BROIL. Roast the bell peppers till their skin turns black. It will take approx 10-15 minutes to roast the peppers. You can also roast the peppers over a gas grill or stove.
Rotate the peppers a few times during the roasting process. Remove the peppers when slightly blackened from all the sides.
Let the roasted peppers cool down a bit. Once cooled, remove the skin and discard the seeds.
In a high-speed blender, blend roasted peppers, cooked chickpeas, sesame seeds, garlic, olive oil, lemon juice, roasted cumin powder, salt, and red chili powder to make a smooth paste. Add little water if required.
Transfer the hummus to a bowl and chill for a few hours. Drizzle some olive oil on top. Sprinkle red chili powder and serve.
You can directly roast the peppers on the flameuntil the skin is charred. Once done, keep it aside to cool down. Peel the charred skin, discard the seeds, chop, and use to make hummus. You can cook the chickpeas beforehand and store so that it comes in handy when you want to make the Hummus. Cooked Chickpeas will last for 3 - 4 days in the fridge when stored in an airtight container.Always keep the water in which the chickpeas were cooked and use it while grinding the hummus.For a creamier version, peel the skin of the cooked chickpeas. I personally never do it but if you are a sucker for super creamy hummus, this is the way.For a spicy version, you can add paprika or red chili flakes while grinding. You can also roast a few Jalapeno along with the peppers and grind them along for a spicy kick.Use good quality extra virgin olive oil, for the best taste. The quality of ingredients used really affects the taste of the dip.Do not use raw bell pepper in the hummus, it wont deliver a good taste.Always chill the hummus for a few hours before serving.