World Hummus day ( May 13th ) had us craving for some good hummus. We wasted no time and got Chickpeas, Lavash, stocked up on Olive oil and a lot of beautiful veggies. As we began to boil our chickpeas, we glanced over towards the counter and the beautiful Red Bell Peppers just called out to us!
And that’s how we got the idea to make…
Red Bell Pepper Hummus
-Red bell pepper
* Soak the chickpeas overnight and cook it on a low flame until the peas are mushy. When you bite into it, it shouldn’t be firm at all. Strain the chickpeas and set aside along with the water it was cooked in. Nowadays, you get cans of precooked chickpeas, and those are actually great to make hummus. However, homecooked chickpeas work just as well.
* Roast the Red Bell Pepper directly on a high flame and allow the skin to burn. You actually need the entire thing to turn black.
* Once roasted, place it in a bowl and close it immediately.
* The heat trapped in the bowl will soften the skin of the pepper, making it much easier to peel later.
* Once it’s cooled and peeled, deseed the pepper, cut it into 4 pieces and place in the jug of a blender/mixer grinder to blend.
* Once blended, add cooked chickpeas to the paste.
* Along with the chickpeas, add a tablespoon of tahini.
* Spin it until relatively smooth and add chopped garlic cloves, salt, cumin powder, and chili powder, all to taste.
* Blend the mix until its very smooth and the chickpeas have completely broken down.
* We would recommend leaving it in the fridge to set for about an hour before serving.
* Garnish with some chili powder, olive oil, parsley & serve with some lavash.
Chef Nayantara also has a great lavash recipe, check here to know more: https://bit.ly/2YUzj2J