Roasted Red Bell Peppers Hummus
Originally cultivated in the Mediterranean and the Middle East, chickpeas, also known as garbanzo beans, have spread their culinary influence to areas all over the world. They are featured prominently in Italian, Greek, Indian, Middle Eastern, Spanish and Portuguese cuisine.
Though the most common type of chickpea appears round and beige, other varieties include colors such as black, green, and red. Like other legumes such as beans, peas and lentils, chickpeas are prized for their high protein and fiber content, and also contain several key vitamins and minerals known to benefit human health.
Roasted Red Bell Peppers Hummus
Ingredients
2 large red bell peppers
1 cup chickpeas boiled with salt
2 tbsp tahini or roasted sesame seeds
1 lime juice
2 heads of garlic
1 pinch cayenne pepper
1/2 tsp cumin powder
2 tablespoons of olive oil
Salt to taste
Chopped chillies and olive oil for garnish
Method
Roast 1 bell pepper on a stove. Keep rotating to cook from all the sides. Cook till it’s charred.
Once it’s done, let it stay for a while & then rub the pepper in a running cd water to remove the charred skin.
Flatten it on a chopping board & chop it in finely small dice. Reserve 1 tbsp chopped peppers for garnishing later.
Put sesame seeds in a mixture/chutney jar & squeeze the lime juice. Grind it to a coarse paste.
Add garlic, chillies, chickpeas, diced bell peppers & olive oil. Process until smooth. Add salt & chickpeas water if required. Remove this to a bowl.
For garnishing
Cut the 2 bell pepper from it’s head. Remove the seeds and clear the pepper from inside. Fill the hummus in the pepper. Top up some reserved bell peppers & drizzle with some olive oil.
Serve with nachos or onion rings or lavas strips.
Leave a Reply