Red Pepper Hummus | Red Capsicum and Chickpea Dip
A chickpea dip made with boiled chickpeas roasted red pepper and enhanced with flavors of lemon, sesame, and garlic. A perfect healthy dip to be served with choice of your salad vegetables or tortillas.
Servings 4
Ingredients
- 1 cup chickpeas soaked overnight and boiled
- 3 red bell peppers red capsicum
- 2 tablespoon tahini sesame paste
- 2 cloves of garlic chopped
- 2 tablespoon lemon juice
- 3 tablespoon Olive oil and more for dressing
- ΒΌ teaspoon salt or as per taste
Instructions
- Cut the red capsicum and remove the seeds and white portion. Grill in a preheated oven at 250 degrees C for 20 minutes. Peel out the skin or simply scrape out the pulp from the skin. Use only pulp. You can also roast the capsicum on a hot pan. Drizzle some oil and fry till soft.
- In a grinding jar, add boiled chickpeas, grilled red capsicum, tahini, garlic, lemon juice, olive oil, and salt.
- Grind to a smooth paste and add some water if needed.
- Pour the dip into the serving dish and drizzle more olive oil on top and serve chilled with pita bread or as a dip with kababs.