Roasted Red Pepper Hummus Recipe
A high protein Mediterranean recipe with kabuli chana (white chickpeas) - soaked for 8 hours and cooked, red bell pepper (capsicum) - finely chopped, cloves garlic. Ready in 50 min, serves 4.
Curated byChloe Papadopoulos🇬🇷
Instructions
19 steps- 1
To begin making the Roasted Red Bell Pepper Hummus Recipe, prep all the ingredients and keep them ready
red bell pepper (capsicum) - finely chopped(2) - 2
To cook chickpeas - soak it for eight hours or overnight
kabuli chana (white chickpeas) - soaked for 8 hours and cooked(1 cup) - 3
Add the soaked chickpeas in the pressure cooker with water at least 2 inches above the level of chickpeas and some salt
kabuli chana (white chickpeas) - soaked for 8 hours and cooked(1 cup)salt - to taste(1 teaspoon)tablespoons water(3) - 4
Pressure cook for about 40 minutes until the peas are very soft
- 5
Allow the pressure to release naturally, as the chickpeas will continue to cook while the pressure is there
- 6
Into a small jar of the mixer grinder, add the sesame seeds and water and blend to make a smooth paste
sesame seeds (til seeds)(1/4 cup)tablespoons water(3) - 7
Keep this aside
- 8
This is the quick tahini paste
- 9
Heat oil in a pan, add the red capsicum slices and roast on medium high heat until it has softened
- 10
It needs to get a nice roasted texture with brown spots
- 11
Keep this aside
- 12
Our final step
- 13
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
kabuli chana (white chickpeas) - soaked for 8 hours and cooked(1 cup)red bell pepper (capsicum) - finely chopped(2)cloves garlic(4)cumin powder (jeera)(1/2 teaspoon)red chilli powder(1/2 teaspoon)salt - to taste(1 teaspoon)lemon - juice extracted(2)extra virgin olive oil - and a little more(1/4 cup)sesame seeds (til seeds)(1/4 cup)tablespoons water(3) - 14
Blend all to make a smooth hummus
- 15
Transfer hummus to a serving bowl
- 16
Stir in the parsley leaves and serve
tablespoons parsley leaves - freshly chopped(3) - 17
Storing Hummus: Store the hummus in an airtight container and refrigerate for 4 to 6 days
- 18
Use a few tablespoons of it as and when required and refrigerate again
tablespoons parsley leaves - freshly chopped(3)tablespoons water(3) - 19
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
red bell pepper (capsicum) - finely chopped(2)
Rate this recipe
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Roasted Red Pepper Hummus Recipe
A high protein Mediterranean recipe with kabuli chana (white chickpeas) - soaked for 8 hours and cooked, red bell pepper (capsicum) - finely chopped, cloves garlic. Ready in 50 min, serves 4.
Curated byChloe Papadopoulos🇬🇷
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Directions
19 steps- 1
To begin making the Roasted Red Bell Pepper Hummus Recipe, prep all the ingredients and keep them ready
red bell pepper (capsicum) - finely chopped(2) - 2
To cook chickpeas - soak it for eight hours or overnight
kabuli chana (white chickpeas) - soaked for 8 hours and cooked(1 cup) - 3
Add the soaked chickpeas in the pressure cooker with water at least 2 inches above the level of chickpeas and some salt
kabuli chana (white chickpeas) - soaked for 8 hours and cooked(1 cup)salt - to taste(1 teaspoon)tablespoons water(3) - 4
Pressure cook for about 40 minutes until the peas are very soft
- 5
Allow the pressure to release naturally, as the chickpeas will continue to cook while the pressure is there
- 6
Into a small jar of the mixer grinder, add the sesame seeds and water and blend to make a smooth paste
sesame seeds (til seeds)(1/4 cup)tablespoons water(3) - 7
Keep this aside
- 8
This is the quick tahini paste
- 9
Heat oil in a pan, add the red capsicum slices and roast on medium high heat until it has softened
- 10
It needs to get a nice roasted texture with brown spots
- 11
Keep this aside
- 12
Our final step
- 13
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
kabuli chana (white chickpeas) - soaked for 8 hours and cooked(1 cup)red bell pepper (capsicum) - finely chopped(2)cloves garlic(4)cumin powder (jeera)(1/2 teaspoon)red chilli powder(1/2 teaspoon)salt - to taste(1 teaspoon)lemon - juice extracted(2)extra virgin olive oil - and a little more(1/4 cup)sesame seeds (til seeds)(1/4 cup)tablespoons water(3) - 14
Blend all to make a smooth hummus
- 15
Transfer hummus to a serving bowl
- 16
Stir in the parsley leaves and serve
tablespoons parsley leaves - freshly chopped(3) - 17
Storing Hummus: Store the hummus in an airtight container and refrigerate for 4 to 6 days
- 18
Use a few tablespoons of it as and when required and refrigerate again
tablespoons parsley leaves - freshly chopped(3)tablespoons water(3) - 19
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
red bell pepper (capsicum) - finely chopped(2)
Rate this recipe
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