Hummus is my favorite Arabic dip; main ingredients of hummus are chick pea & tahini sauce seasoned with salt & lime juice etc. Hummus is served with fresh Khaboos (Bread) but you can serve with or toasted pita bread also.
There are so many ways to make hummus, each family makes in different styles. I tried to make hummus with different vegetable to make it more colorful and variety of taste, like roasted red pepper, yellow pepper, broccoli or cauliflower etc. Here I am sharing my roasted red pepper Hummus recipe. You can serve this with fresh vegetables, chips or toasted bread.
1 Red Pepper
1 cup Boiled Chick Peas
1 tbsp. Tahini Paste
2 tbsp. Lime Juice
Salt to taste
2 tbsp. Olive oil plus extra for serving
1 tsp. Peppercorn, Optional
1 tsp. Cumin
Few Olives for Garnish
Wash and wipe red pepper and apply little oil all over. Insert fork and roast on direct flame till all skin will become dark black. Remove and keep it on plate and cover it with lid. The steam will help to remove skin easily. After removing skin cut pepper into cubes.
Mix boiled chick peas, roasted red pepper, lime juice and blend till smooth in the blender. Add tahini, olive oil, cumin and peppercorn and scrap from side and blend it again. Remove from blender in the bowl and seasoned with salt. Add olive oil and garnish it with olives and fresh parsley. Serve with Khaboos bread or fresh vegetable sticks. You can keep this hummus for 2 days in the fridge.
Note: If you don’t have gas burner with flame you can grill in the oven for 15-18 minutes on high setting.

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