This is my favorite hummus recipe with a twist. I use roasted garlic and red bell peppers to give the traditional hummus an earthy and creamy taste. It works as an excellent dip for parties, served with tortilla chips or pita bread.
Try this recipe out. Please remember to leave your comments on the recipe.
Recipe type: Side
Preparation time: 20 minutes
Chickpeas/Garbanzo beans – 1 cup, washed and soaked in water for 8 hours atleast
Garlic – 5-6 pods
Red bell pepper – 2 (any variety)
Lemon juice – 2 tbsp
Olive oil – 2 tbsp
Roasted Cumin powder – 1 tsp
White sesame seeds – 2 tbsp
Paprika powder or cayenne pepper – 1 tsp and a bit for sprinkle later
Start by boiling the chickpeas in salted water until soft. You could also use the chickpea cans available in the stores. There is no need to boil these, just use direct from the can.
Pre-heat the oven to 225 C. Lie a baking tray with baking sheet and rub oil on the skin of the peppers and the garlic pods. Once the oven is hot, pop the peppers and garlic in the oven until the skin on the peppers is a bit charred on the outside. Takes about 10-12 minutes.
Once done, let the peppers cool and remove the skin. Blend the garlic, chickpeas and peppers in a blender along with the other ingredients. Blend until the mixture is a smooth paste. If the mixture is too dry, add some water (You could add some of the same water that was used to boil the chickpeas).
Transfer in a bowl and sprinkle olive oil and paprika on top. You could also add red chili powder to add some spice to the hummus.
Serve with pita bread or tortilla chips or a as a dip with veggies.