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.
½cupDried ChickpeasSoaked for 5-6 hours and then boiled till soft
2tbspSesame Seedsslightly roasted
¼tspRoasted Cumin Powder
Salt to taste
½tspRed Chilli Powder
Wash the bell peppers and wipe with a kitchen towel.
Apply oil on the skin of the bell peppers.
Heat the oven to 180 degree C .
Line a baking tray with aluminium foil and roast the bell peppers till their skin turns black.
Rotate the peppers a few times during roasting.
Remove the peppers when slightly blackened from all the sides.
Remove the skin and and seeds of the peppers.
In a blender, blend roasted peppers, boiled chickpeas, sesame seeds, garlic, olive oil, lemon juice, roasted cumin powder, salt and red chili powder to make a smooth paste.
Add little water from boiled chickpeas if required.
Transfer the hummus in a bowl and drizzle some olive oil over it.
Sprinkle red chili powder.
Serve with crackers or pita bread.
You can directly roast the peppers on the flame using a tong until the skin is charred. Once done, keep it aside to cool down. Peel the charred skin, chop and use to make hummus. You can boil 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.For a creamier version, peel the skin of the cooked chickpeas.For a spicy version, you can add in 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 won't deliver a good taste.Always chill the hummus for a few hours before serving.