Roasted Red Pepper Hummus Recipe

Step 1: To begin making the Roasted Red Bell Pepper Hummus Recipe, prep all the ingredients and keep them ready

Step 2: To cook chickpeas - soak it for eight hours or overnight

Step 3: Add the soaked chickpeas in the pressure cooker with water at least 2 inches above the level of chickpeas and some salt

Step 4: Pressure cook for about 40 minutes until the peas are very soft

Step 5: Allow the pressure to release naturally, as the chickpeas will continue to cook while the pressure is there

Step 6: Into a small jar of the mixer grinder, add the sesame seeds and water and blend to make a smooth paste

Step 7: Keep this aside

Step 8: This is the quick tahini paste

Step 9: Heat oil in a pan, add the red capsicum slices and roast on medium high heat until it has softened

Step 10: It needs to get a nice roasted texture with brown spots

Step 11: Keep this aside

Step 12: Our final step

Step 13: Add the cooked chickpeas, garlic, roasted peppers, sesame paste (tahini), salt, lemon juice, cumin powder, red chili powder, olive oil and just a little water into the food processor or large jar of mixer grinder

Step 14: Blend all to make a smooth hummus

Step 15: Transfer hummus to a serving bowl

Step 16: Stir in the parsley leaves and serve

Step 17: Storing Hummus: Store the hummus in an airtight container and refrigerate for 4 to 6 days

Step 18: Use a few tablespoons of it as and when required and refrigerate again

Step 19: Serve the Roasted Red Pepper Hummus along with Pita bread or over a cracker or as a spread on your bread for a protein boost