Roasted Red Pepper Hummus Recipe by Archana’s Kitchen

Roasted Red Pepper Hummus Recipe by Archana’s Kitchen

  • 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.

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