Hummus is a simple dip which is pretty versatile. If you love protein rich diet, this is one easy recipe which does not let you down. You can make it real fast (once you soak overnight) or instantly if you use a can. It is easy to use and feels light. It has goodness of olive oil and sesame seeds in its tahini paste.
Roasted red pepper hummus is a super dip. All you need is some pita bread, salad or whole wheat dinner rolls. That's it and you are set. It is great for a picnic basket too. Chickpeas is a must for vegans and vegetarians. Yummy!
It took me a long time to try this recipe. Much coaxing by my bestie .However, now there is just no looking back. I love it and this is my go to dip always. I love the richness of the dip. Adding grilled veggies is a great way to give it flavors.
Tastes great with even Tandoori roti. I can even eat it just as is. Kids love it without you going for too many ingredients. You do not need to fall back on a high calorie cheese butter routines. Great way to make them eat a salad. In fact, anyone who hates eating a salad can start loving it. That of course includes me 🙂
Benefits of chickpeas
- Good source of protein.
- Improves bone health.
- Great source of fiber.
- Decreases the risk of heart disease as it lowers cholesterol.
- Boiled chickpeas
- Roasted red pepper and garlic cloves (Discard the charred skin)
- Tahini paste
- Olive oil
- Water ( only required to blend the ingredients)
- Add the chickpeas to a blender
- Add the red pepper and garlic cloves to the blender.
- Now, add tahini paste to it. You may omit this if you are allergic to sesame seeds.
- Now add salt,lemon/lime juice and olive oil to the mix.Add little water that will allow it to blend.
- Blend it until you get a smooth paste. You may add little water to allow it to blend.
- Can opener (if using canned chickpeas)
- Or pressure cooker and sieve (if soaking chickpeas for 4 hours and pressure cooking it. Pass through sieve to get aquafaba)
Use canned chickpeas if you do not have raw chickpeas at home. You can also use lobia or black eyed lentils to make a hummus recipe.
Store it in air tight jar in refrigerator for 4-5 days.
Variations for hummus
You can make many variations of hummus. You can avoid tahini if you are allergic to sesame. You can make it plain or replace grilled capsicum with
1. Steamed beetroot - -This has a beautiful pink color.
Blend all the ingredients together.
Serve with salad and pita bread.
2. Cooked spinach- Gives you a wonderful bright green color.
3. Grilled carrot and onions- Orangish hue.
Looking for Mediterranean recipes?
These go perfectly in the platter.
Grilled Capsicum Hummus| Roasted red pepper hummus recipe
- can opener if using canned chickpeas or
- pressure cooker & sieve if using raw chickpeas
- 4 cups boiled chickpeas
- 2 tablespoon tahini
- ¼ cup water use only as much it is required to blend the chickpeas
- 1 medium red pepper grilled over flame or in oven .(Discard the charred skin)
- 2 cloves garlic roasted or grilled. You may omit the garlic if you do not like the flavor of garlic.
- 2-3 tbsp. extra virgin olive oil
- 2-3 tablespoon lemon juice adjust as per taste
- Salt as per taste
- ¼ cup Olives sliced
- ¼ cupo pomegranate seeds
- 1 tablespoon fresh flat Parsley
- Roast red peppers and garlic cloves over stove. Keep it aside to cool.
- Add the boiled and drained chickpeas in the blender
- Add the remaining ingredients with water and salt
- Process well until smooth.
- Balance the flavor as per your liking with addition of Salt or lemon/lime juice.
- Optional garnish with olives, pomegranate seeds and parsley
- Serve with cherry tomatoes, carrot & celery sticks, nacho chips or pita bread.
Pita bread, zaatar bread, crackers, and veggies like carrots, cucumber, celery.
Yes, you can. Plain one freezes better
carrots, zucchini, cucumber, celery, tomatoes, radishes, peppers.