Ever since I came across this variation of hummus I have been dying to try it. The thought of adding roasted red bell pepper brought to my mind a 'smoky - sweet' capsicum flavour and immediately I found myself craving for it :D Glad that I finally made it. Came out pretty well as expected. A very simple and easy dip that tastes best with pitta bread. You could also use it as a healthy dip for fritters or spread for making sandwiches instead of mayonnaise.
I must say that the roasting process was pretty messy - I did it on the stove top; held each end of the capsicum with a fork and kept turning it over my burner. It took me a while to get a good part of the skin burnt! Not to mention the popping sounds that it made from time to time which initially left me a bit frazzled. But having said that, the roasted bell pepper adds such a nice flavour to the otherwise ordinary hummus. So I would definitely not mind trying this recipe again :)
Roasted Red Pepper Hummus: Recipe
(Source: Adapted from Life Currents)
- Red Bell Pepper - 1 medium
- Garlic - 1 large clove crushed
- Cooked Chickpeas - 1 can (about 260 gm)
- Tahina paste - 2 to 3 tbsp
- Salt to taste
- Lemon juice - about half a lemon
- Olive oil - a generous drizzle
- Red Chili Powder - 1/4 to 1/2 tsp as per your taste
- Red Chili flakes to garnish
- Roast the red bell pepper - you can either grill it or roast it on the stove top . Once most of the skin has blackened, place it in a deep bowl and cover with cellophane wrap or a lid so that it will sweat in its own heat. After 15 - 20 mins, peel off the burnt skin (you can dip it in water to remove the tiny bits) with your hands and chop it roughly into small pieces.
- In a heavy duty blender / grinder, add the chopped roasted red bell pepper and all the other ingredients (except red chili flakes) and blend into a smooth paste. If it is too thick add few teaspoons of water.
- Do a taste test and modify with added salt, tahina, lemon or red chilli powder to suit your taste. If you like it more garlicky, you can use more garlic as well.
- Serve it as a dip with freshly toasted pitta bread and green salad.