Hummus is a much loved Mediterranean dip that has gained lot of popularity lately. We love experimenting and therefore found that little variations in food can bring out lot of variety and interesting flavors. While the original hummus is totally amazing, here’s presenting a slight variation of it which includes roasted red bell peppers to give it a nice burnt aroma and beautiful color.
Hummus has its base ingredient as chickpeas which are rich in plant based protein, Vitamin B family, dietary fiber and many micro nutrients like manganese therefore making it a healthy dish. Apart from chickpeas, hummus includes other healthy ingredients like tahini, garlic and olive oil which have their own nutritional value to add.
How to Eat
Hummus can be included in diet in many ways. The best I like to use it is as a sandwich spread topped up with veggies and your favorite protein cheese/tofu/chicken. This makes a good protein packed breakfast to kick start the day on a healthy note. Other ways of eating hummus are adding it to a wrap and having as a dip with salads/veggies/crackers. Hummus goes really well when paired with falafel in a wrap/sandwich or a salad/burrito bowl. Sky is the limit, if you like it, you can add it everywhere!
This is a quick recipe and if you have all the needed ingredients, it only takes few minutes to make hummus. With all this being said, lets get straight into the recipe and see how it is made.
Red Pepper Hummus
A tangy-nutty dip made from roasted red peppers and chickpeas
Cut the peppers into half, de-seed them and arrange on a baking tray with parchment paper. Set the oven to 400 F/200 C.
Bake the peppers for 20-25 minutes until they are fragrant and charred from the sides.
Cool completely and remove the peel.
Take a blender and put all the mentioned ingredients. Blend to a smooth paste. Add water if needed. Consistency is generally on thicker side.
Garnish with crushed red peppers and parsley. Drizzle some olive oil on top for added flavor.
Enjoy as you like. Keep refrigerated up to a week.
- If you do not prefer to add red peppers, simple replace them with cilantro and you have the original hummus recipe.
- If you are not using canned chickpeas, here are the instructions for cooking:
- Wash the chickpeas thoroughly and soak them overnight.
- Boil them with a pinch of salt either in an open vessel (40-50 minutes) or in a pressure cooker (2-3 whistles). You should be able to easily squish them with your fingers.
- Drain the excess water and there you go, they are ready to be used. (Hummus comes out better if chickpeas are cooked a day before as compared to freshly cooked ones.)
We have an entire section on dips, check out here if you like. Check out more of our recipes - Easy Vegetable Lasagna, Easy Pesto Pasta, Homemade Baklava.
This is a simply no fuss recipe of a healthy and yummy dip. We hope you try it and fall in love with it as much as we are!
A | XOXO
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