Roasted red pepper hummus recipe

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5 from 3 votes

Roasted red pepper hummus, easy,tasty dip made with roasted red peppers and chickpeas!

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: side

Cuisine: Middle Eastern

Keyword: roasted red pepper hummus

Servings: 1/2 cups

Calories: 363kcal

Author: Harini

Ingredients

1 cup chickpeas
1 medium red bell pepper
2 tablespoons white sesame seeds
3-4 garlic pods peeled
2 teaspoons lemon juice
Salt
1/4 cup + 2 tablespoons olive oil.

Instructions

Soak 1 cup chickpeas in water for 6-8 hours.
Drain and pressure cook the chickpeas with 3 cups of water up to 3-4 whistles. Drain the cooked chickpeas and reserve the stock. You can use this stock for blending roasted red pepper hummus. Rub and peel of the skin of chickpeas if desired.
While the chickpeas are cooking, you can roast the red pepper. Apply olive oil all over the red pepper and roast over direct flame using a tong. Roast till chars appear on all the sides.
Cool for few minutes and peel of the skin of roasted red pepper as far as possible. Chop roughly.
Dry roast sesame seeds until nice aroma wafts out. Let cool
Take the roughly chopped red pepper, cooked chickpeas, toasted sesame seeds and peeled garlic pods in a blender jar. Add some reserved chick pe stock and blend for few minutes.
Add required salt and 1/4 cup olive oil and blend thoroughly. Check the consistency, add more olive oil and blend again if needed. Serve roasted bell pepper hummus topped with more olive oil. Serve with crackers or veggies or pita bread.

Notes

1. You can add ready made thahini instead of sesame seeds.
2. You can add chili flakes if you wish while blending.
3. instead of adding water or chickpea stock, you can use olive oil alone for blending the hummus too.

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