Kiddos summer vacations are on and my house has become an adda for all his friends to gather, do some chit chats, play a few board games , set the army game and then fight over the disagreements. Amongst all this, they also get to taste the stuff I make in my kitchen and Bhavye is the one who is dictating me these days on what to make. The gang planned a pajama party last night and orders were passed to make some dips for the crackers that were bought a few days back on one of the trips to his favorite grocery store with his grand parents.
When I think of dips to go with crackers, Hummus is the first thing that pops in my mind. I love guacamole too, but good avocados are really tough to get hold of here in Bangalore. So hummus it was. Tasty, healthy and such a versatile dip. Apart from using it as a dip for my crackers, pita bread or veggie sticks, I also like to slather it on my sandwiches and fill it in my tarts.
I have made classic hummus a lot of time before and wanted a little twist in it this time. Remembered the lovely roasted red bell pepper humus that we used to get in one of the stores in the US and so thought to give it a try. The robust flavors from the roasted red bell peppers complimented the nutty taste of the hummus and it was a hit among the children. Here is the recipe to make this simple, healthy yet very versatile and delicious dip.
All you need is
Red bell peppers - 2
Chickpeas - 1\2 cup ( soaked for 5-6 hours and then boiled till soft )
Sesame seeds - 2 tbsp ( slightly roasted )
Garlic - 8-10 cloves
Olive oil - 1\4 cup
Lemon juice - 3 tbsp
Roasted cumin powder - 1\4 tsp
Salt to taste
Red chili powder - 1\2 tsp
Method of preparation
Wash the bell peppers and wipe with a kitchen towel.
Apply oil on the skin of the bell peppers.
Heat the oven to 180 degree C .
Line a baking tray with aluminium foil and roast the bell peppers till their skin turns black.
Rotate the peppers a few times during roasting.
Remove the peppers when slightly blackened from all the sides.
Remove the skin and and seeds of the peppers.
In a blender, blend roasted peppers, boiled chickpeas, sesame seeds, garlic, olive oil, lemon juice, roasted cumin powder, salt and red chili powder to make a smooth paste.
Add little water if required.
Transfer in a bowl.
Drizzle some olive oil on top.
Sprinkle red chili powder.
Serve with crackers or pita bread.