Roasted Red Pepper Hummus
Ingredients
Dried Chickpeas - ⅔ cup
Red Bell Pepper (capsicum) - 1 large
Tahini - ¼ cup + 1 tsp
Minced garlic - 1 tsp
Cumin powder - a pinch
Lemon juice - 1.5 tbsp
Chilli powder - 1-2 tsp
Olive oil - ⅓ cup
Salt
Ice cold water - ¼ - ⅓ cup
Instructions
Soak the chickpeas in water overnight. Drain the water and pressure cook the chickpeas in 1.5 cups water, till it is done (refer notes). Let it cool.
Roast the red bell pepper over a gas stove until the skin is charred black. Use tongs for the same.
Place the charred pepper in a bowl and cover tightly to let it steam. This helps to peel the skin quickly. When the pepper is cooled enough, rub the skin off. Remove the stem and seeds.
Cut the pepper into small cubes.
In a food processor combine all the ingredients except olive oil and ice cold water. Pulse the ingredients while gradually pouring the olive oil. Once the mixture is combined well and become a paste form, add ice cold water gradually for a creamier texture. Do a taste test and add more lemon juice or salt or olive oil if required.
Drizzle some olive oil on top and serve with sliced veggies or pita bread. You can use this as a base to make sandwiches, wraps etc; You can also serve it as canapes.
It keeps well in the fridge for 2-3 days.
Notes
I pressure cook the chickpeas for 5-7 whistles on full flame. Keep it closed till pressure drops and drain the excess water.
You can also use canned chickpeas to make this. One 15 ounce can will be enough for the above qty. For a spicier version, use 1.5 red bell pepper for the above qty.
You can use canned roasted red bell pepper instead of roasting fresh ones. You can also serve it as canapes. In the pic, I've used ready made oats cups to serve them.
Dried Chickpeas - ⅔ cup
Red Bell Pepper (capsicum) - 1 large
Tahini - ¼ cup + 1 tsp
Minced garlic - 1 tsp
Cumin powder - a pinch
Lemon juice - 1.5 tbsp
Chilli powder - 1-2 tsp
Olive oil - ⅓ cup
Salt
Ice cold water - ¼ - ⅓ cup
Instructions
Soak the chickpeas in water overnight. Drain the water and pressure cook the chickpeas in 1.5 cups water, till it is done (refer notes). Let it cool.
Roast the red bell pepper over a gas stove until the skin is charred black. Use tongs for the same.
Place the charred pepper in a bowl and cover tightly to let it steam. This helps to peel the skin quickly. When the pepper is cooled enough, rub the skin off. Remove the stem and seeds.
Cut the pepper into small cubes.
In a food processor combine all the ingredients except olive oil and ice cold water. Pulse the ingredients while gradually pouring the olive oil. Once the mixture is combined well and become a paste form, add ice cold water gradually for a creamier texture. Do a taste test and add more lemon juice or salt or olive oil if required.
Drizzle some olive oil on top and serve with sliced veggies or pita bread. You can use this as a base to make sandwiches, wraps etc; You can also serve it as canapes.
It keeps well in the fridge for 2-3 days.
Notes
I pressure cook the chickpeas for 5-7 whistles on full flame. Keep it closed till pressure drops and drain the excess water.
You can also use canned chickpeas to make this. One 15 ounce can will be enough for the above qty. For a spicier version, use 1.5 red bell pepper for the above qty.
You can use canned roasted red bell pepper instead of roasting fresh ones. You can also serve it as canapes. In the pic, I've used ready made oats cups to serve them.
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