Hummus is a Mediterranean appetizer dip. This dip a small variation to the original hummus dip as I have used roasted red pepper in this recipe to give a little twist in the taste. Also, I have substituted tahini sauce with roasted sesame seeds in this recipe. I have shared a similar recipe earlier named Avocado hummus in which Avocado was a special ingredient. The dip goes very well with pita chips, crackers, falafel and fresh veggies like celery, carrots, zucchini, cucumber. You could also use it as spread in a sandwich. This dip is really easy to prepare and goes well in parties.
Ingredients
- 1-1/3 cup Chickpeas
- 1 Red bell pepper
- 2 tbsp Dry roasted sesame seeds or 2 tbsp tahini sauce
- 2 Cloves garlic
- 1 tbsp lemon juice
- 1/2 tsp Grounded cumin
- 1/4 tsp Salt
- 1/4 tsp Black pepper powder
- 3 tbsp Olive oil
- 1/4 tsp Crushed red chili flakes
Instructions
- Soak 1/2 cup of chickpeas overnight in to water. Boil soaked chickpeas with 2 cups of water along with 1 tsp salt in pressure cooker at high heat. Once steam start to built up, reduce the heat to medium and cook it for 2-3 whistles. Once its done, let it cool down naturally. Drain out the water from the boiled chickpeas and keep it aside. Meanwhile, clean the red pepper with water and roast on direct flame from all side.
- Peel off the top cover, remove stamps and seeds from roasted bell pepper and chop it.
- Add roasted pepper, boiled chickpeas, roasted sesame seeds, olive oil, salt, lemon juice, garlic, cumin, black pepper and chili flacks in a food processor.
- Blend it until it gets creamy and smooth texture.
- Transfer it in a serving bowl.
- Delicious roasted pepper hummus is ready, Serve it as a dip with crackers, pita or as a spread on bread to make sandwich.
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