Roasted Red Pepper Hummus is a dip or spread made with cooked and mashed chickpeas, roasted red pepper, garlic, cumin seeds, lemon juice and Tahini. It’s a popular Middle East and Mediterranean dish but is famous internationally.
Roasted red pepper adds a lot more flavour to the hummus. The color is really inviting. The red pepper can be roasted in the oven, grill or stove top. I just simply roasted it on the stove top which is a time saver yet we get the smoky flavour. Canned chickpeas can be used to speed up the process. Taste in using canned chickpeas and soaking/cooking chickpeas is really negligible.
Sending this dish over to our BM #109, week 4, day 3 under Dips and Spreads category.
Preparation Time: 10 minutes
Cook Time : 10 minutes
Makes : 2 cups
Soaked and cooked chickpeas : 1 1/2 cups (can use canned chickpeas)
Roasted red pepper : 1 chopped finely
Garlic Cloves : 3 minced
Tahini : 2 tablespoons
Olive oil : 1/4 cup
Lemon : 1 juiced
Cumin : 1 teaspoon
Chickpea liquid : 1/3 cup
Salt : 3/4 teaspoon
Wash and clean the red pepper, rub some oil and roast it over high flame on the stove. Once it’s charred, take it off the heat. Let is cool a little, wash it to get rid of the burnt skin and chop finely.
Add all the listed ingredients in a food processor or blender jar and blend till smooth.
Serve with pita chips or fresh veggies. Hummus can be refrigerated for upto a week in a airtight container.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109