Roasted Red Pepper Hummus
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Mediterranean
Course: Appetizer
Diet: High-Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup (soaked for 8 hours and cooked) |
| Red Bell Peppers (Capsicum) | 2, finely chopped |
| Garlic | 4 cloves |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Salt | 1 teaspoon, or to taste |
| Lemons | 2, juiced |
| Extra Virgin Olive Oil | 1/4 cup (plus extra for drizzling) |
| Parsley Leaves (freshly chopped) | 3 tablespoons |
| Sesame Seeds (Til) | 1/4 cup |
| Water | 3 tablespoons |
Instructions
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Prepare Chickpeas: Begin by soaking the Kabuli Chana (white chickpeas) for 8 hours or overnight. After soaking, place the chickpeas in a pressure cooker. Add water to the cooker, ensuring it covers the chickpeas by at least 2 inches, along with a pinch of salt. Cook under pressure for about 40 minutes or until the chickpeas are tender and soft. Allow the pressure to release naturally, as the chickpeas will continue to cook in the residual heat.
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Make Quick Tahini: While the chickpeas cook, prepare the tahini paste. In a small jar of a mixer grinder, add the sesame seeds and water. Blend until you achieve a smooth paste. Set this tahini aside for later.
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Roast the Red Bell Peppers: Heat some olive oil in a pan over medium-high heat. Add the finely chopped red bell peppers and roast them until they soften and develop nice roasted brown spots. This usually takes about 5-7 minutes. Once done, remove from heat and set aside.
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Blend the Hummus: In a food processor or large jar of a mixer grinder, combine the cooked chickpeas, roasted red bell peppers, garlic, tahini paste, salt, lemon juice, cumin powder, red chili powder, and olive oil. Add a little water to help with blending, if necessary. Process everything until smooth and creamy. You may need to stop and scrape down the sides a couple of times to ensure everything is well-blended.
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Garnish and Serve: Transfer the freshly made hummus into a serving bowl. Stir in the freshly chopped parsley leaves for added flavor and color. Drizzle a little more olive oil on top for a finishing touch.
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Storing: Store any leftover hummus in an airtight container in the refrigerator. It will stay fresh for 4 to 6 days. Each time you use a spoonful, make sure to seal it back and refrigerate again to preserve its freshness.
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Serving Suggestions: Serve the Roasted Red Pepper Hummus as a delicious dip with pita bread, crackers, or as a spread for sandwiches. It makes a perfect protein-packed snack or appetizer!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Protein | ~8 g |
| Carbohydrates | ~25 g |
| Dietary Fiber | ~5 g |
| Fat | ~12 g |
| Saturated Fat | ~2 g |
| Sodium | ~400 mg |
This Roasted Red Pepper Hummus is a rich, creamy dip made from simple, wholesome ingredients. It features the goodness of chickpeas, the subtle heat of roasted red bell peppers, and a refreshing touch of lemon and parsley, creating a delicious and healthy Mediterranean appetizer. Whether you serve it as a dip for your favorite chips or as a spread on sandwiches, it’s a protein-packed treat that’s both satisfying and nutritious.
