Roasted Red and Yellow bell Pepper Hummus
Roasted red and yellow bell pepper hummus, middle eastern dip recipes, how to make hummus, multigrain garlic breadsticks.
Hummus, the iconic middle eastern cuisine dip, is one of the healthiest and quickest dip you can whip, if you have boiled chickpea ready in your pantry. Foodblogs all over the world have recreated and added some amazing flavours to this dip. I chose to add roasted bell peppers for some added colours and flavours. Roasted bell peppers gave an amazing smoky flavour , I especially liked the way roasted red bell pepper elevated the taste of hummus. I also used roasted green bell peppers, but liked the way yellow and red peppers flavoured the dish better. hence i omitted them in this post. My previous middle eastern dip with roasted red bellpeppers and walnuts, popularly called Mhammara/Muhammara remains one of the favourites.
Here’s a quick and simple recipe for roasted red and yellow bell pepper hummus. You can increase or decrease the amount of flavourings according to your choice.
Ingredients for roasted red and yellow bell pepper hummus:
- Red/yellow / bell pepper- 1 big or 2 small sized ( apply refined oil all over its surface, give supericial slits on its skin and roast it on a gas flame until whole of its suface turns black. Once it cools down, peel off the burnt skin, wash the pepper to remove any remnants of carbon, and keep aside)
Note: you can also use green roasted bell pepper, but it didn’t give any different colour or flavour as compared to yellow peppers, so I omitted it in this post.
- Chick peas- 1/2 cup ( soak the chick peas in sufficient water at night. Pressure cook in the morning with sufficient water and 1/2 teaspoon salt until they are soft to press. I took around 2 cups of chickpeas and distributed it evenly among all the three bell peppers equally.)
- Olive oil- 2 tablespoons+ extra for drizzling
- Tahini paste ( 1/2 cup sesame seeds + 2 teaspoons olive oil, grind to a coarse paste)- 2 tablespoons
- Salt- to taste
- Garlic cloves- 2 pieces
- Cayenne/ red chilli powder- 1/2 teaspoon
- Roasted cumin (jeera) powder- 1/4 teaspoon
- Parsely/ coriander leaves (finely chopped)- for garnishing
- Blend all the ingredients other than coriander leaves to a thick creamy paste. Add water as per need. Take out in a serving bowl, drizzle olive oil, chilli powder, coriander leaves for garnishing. I served them with multigrain garlic flavoured breadsticks.