Ingredients: 1 cup Kabuli Chana (White Chickpeas) – soaked for 8 hours and cooked,2 Red Bell pepper (Capsicum) – finely chopped,4 cloves Garlic,1/2 teaspoon Cumin powder (Jeera),1/2 teaspoon Red Chilli powder,1 teaspoon Salt – to taste,2 Lemon – juice extracted,1/4 cup Extra Virgin Olive Oil – and a little more,3 tablespoons Parsley leaves – freshly chopped,1/4 cup Sesame seeds (Til seeds),3 tablespoons Water
Time in minutes: 50 Servings: 4 Course: Appetizer Diet: High Protein Vegetarian
Instructions: To begin making the Roasted Red Bell Pepper Hummus Recipe, prep all the ingredients and keep them ready.To cook chickpeas – soak it for eight hours or overnight. Add the soaked chickpeas in the pressure cooker with water at least 2 inches above the level of chickpeas and some salt. Pressure cook for about 40 minutes until the peas are very soft. Allow the pressure to release naturally, as the chickpeas will continue to cook while the pressure is there.Into a small jar of the mixer grinder, add the sesame seeds and water and blend to make a smooth paste. Keep this aside. This is the quick tahini paste.Heat oil in a pan, add the red capsicum slices and roast on medium high heat until it has softened. It needs to get a nice roasted texture with brown spots. Keep this aside. Our final step. Add the cooked chickpeas, garlic, roasted peppers, sesame paste (tahini), salt, lemon juice, cumin powder, red chili powder, olive oil and just a little water into the food processor or large jar of mixer grinder.Blend all to make a smooth hummus.Transfer hummus to a serving bowl. Stir in the parsley leaves and serve. Storing Hummus: Store the hummus in an airtight container and refrigerate for 4 to 6 days. Use a few tablespoons of it as and when required and refrigerate again.Serve the Roasted Red Pepper Hummus along with Pita bread or over a cracker or as a spread on your bread for a protein boost.