Finally the dish was ready in a jiffy and the next day I took it to work. All my colleagues loved it and I hope you would too
Makes approx. 1.5 cups of dip
1- 15oz can (approx. 425gms) -Gabanzo bean / Chick peas / White Channa (Cooked)
1 – Red Bell Pepper / Red Capsicum
¼ Cup - Tahini paste (*Refer Notes)
1 big - Lemon (approx. ¼ Cup - Fresh lemon juice)
4 tablespoons - Extra-virgin olive oil
1 clove - Garlic crushed
½ Tsp - Ground cumin
½ Tsp - Ground pepper
Salt to taste
3 – Scallions/Spring Onions, very thinly sliced
Roasted Red Pepper
- Preheat the oven broiler.
- Cut the bell pepper into halves and remove the seeds.
- Coat the bell pepper with canola oil or any other oil of your choice, which has a high smoking point.
- Arrange the peppers skin side up on a baking sheet lined with aluminum foil and place the baking sheet on the highest rack in your oven.
- Keep an eye on the peppers as they roast. When dark splotches begin to appear on the peppers, remove the baking sheet from the oven and carefully turn each pepper over.
- When the top of the peppers begin to darken again, remove them from the oven and cover the peppers with aluminum foil, making sure that it is sealed air-tight all the way around. The steam from the trapped hot peppers will loosen the skins. After the peppers have cooled, peel the blackened skin off.
- Drain the chickpeas and reserve the liquid.
- In a food processor, add the chickpeas, 4 tablespoons of the reserved liquid, roasted bell pepper, tahini, lemon juice, 3 tablespoon oil, garlic and cumin and puree until smooth.
- Transfer the mixture into a serving bowl and stir in scallions.
- Season with salt and pepper.
- Drizzle remaining 2 tablespoons oil over the top of the hummus.
Notes and Tips
- Tahini (also tehina) is a paste made from ground, hulled sesame seeds, and primarily used in North African, Greek, Turkish and Middle Eastern cuisine. It is served as a dip on its own or as a major component of Hummus, Baba Ghanoush and Halva.
- Tahini paste is available in Mediterranean stores or might be available in the international aisle in some grocery stores.
- After opening theTahini jar please make sure you refrigerate it
- You can substitute the scallions with chopped Cilantro or Parsley
- Use a good quality olive oil as it really improves the taste
- You can use store bought roasted red peppers
- Use the same recipe for plain Hummus without including roasted peppers