Roasted Red Pepper Hummus Recipe
A delicious high protein Hummus that you will absolutely love. Its packed with flavours from the roasted red bell peppers and also the addition of the quick homemade tahini and the chopped parsley leaves brings out the delicious flavours of this dip.
The Roasted Red Pepper Hummus Recipe is a house favorite that gets its full bodied flavor from the roasted red bell peppers, olive oil and chickpeas. Then finally the drizzle of olive oil and lemons completes the Hummus.
Hummus is so common these days that its almost as close to having street food. But getting the hummus right, with the right flavors and using ingredients from your own kitchen shelf and making do with what is available in the market, makes this recipe different. I typically like to experiment with different flavors when it comes to hummus and this flavor has been my closest baby.
The Roasted Red Pepper Hummus Recipe tastes delicious with olives and parsley. Try this recipe and you are sure to please your palate.
Serve the Roasted Red Pepper Hummus along with Pita bread or over a cracker or as a spread on your bread for a protein boost.
If you are looking for more dips here are some :
- Baba Ganoush Recipe (Roasted Eggplant Middle Eastern Dip)
- Tzatziki Recipe - A Greek Yogurt Dip
- Cottage Cheese Dip Recipe with Pepper and Olives
10 M
40 M
50 M
4 Servings
Ingredients
- 1 cup Kabuli Chana (White Chickpeas) , soaked for 8 hours and cooked
- 2 Red Bell pepper (Capsicum) , finely chopped
- 4 cloves Garlic
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Salt , to taste
- 2 Lemon , juice extracted
- 1/4 cup Extra Virgin Olive Oil , and a little more
- 3 tablespoons Parsley leaves , freshly chopped For Quick Tahini
- 1/4 cup Sesame seeds (Til seeds)
- 3 tablespoons Water
How to make Roasted Red Pepper Hummus Recipe
To begin making the Roasted Red Bell Pepper Hummus Recipe, prep all the ingredients and keep them ready.
To cook chickpeas - soak it for eight hours or overnight. Add the soaked chickpeas in the pressure cooker with water at least 2 inches above the level of chickpeas and some salt. Pressure cook for about 40 minutes until the peas are very soft.
Allow the pressure to release naturally, as the chickpeas will continue to cook while the pressure is there.
Into a small jar of the mixer grinder, add the sesame seeds and water and blend to make a smooth paste. Keep this aside. This is the quick tahini paste.
Heat oil in a pan, add the red capsicum slices and roast on medium high heat until it has softened. It needs to get a nice roasted texture with brown spots. Keep this aside.
Our final step. Add the cooked chickpeas, garlic, roasted peppers, sesame paste (tahini), salt, lemon juice, cumin powder, red chili powder, olive oil and just a little water into the food processor or large jar of mixer grinder.
Blend all to make a smooth hummus.
Transfer hummus to a serving bowl. Stir in the parsley leaves and serve.
Storing Hummus: Store the hummus in an airtight container and refrigerate for 4 to 6 days. Use a few tablespoons of it as and when required and refrigerate again.
Serve the Roasted Red Pepper Hummus along with Pita bread or over a cracker or as a spread on your bread for a protein boost.
