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Roasted Red Pepper and Walnut Hummus

Sep 17, 2015 · Modified: Feb 20, 2023 by Priya_Srinivasan ·

I m loving his whole condiments week. Everybody at home is getting to taste a new dip , which we enjoy not only with bread/vegetables bu also with our regular idly/dosa/roti. My job is getting easy!!!

Again today's dip is a combination of muhammra and hummus. The smoky flavor of red peppers and garlic blended with chickpeas, perfectly balanced taste & flavor in all senses.

Today being Vinayagar Chathurthi, i was in a doubt, whether i will be able to do this post. But somehow, managed to click it in the evening, so kindly bear with the poor picture. Will post a better picture tomorrow morning.

Inspired from here
Ingredients
2 red bell peppers
1 can of garbanzo beans, drained (400 gms)
1 tablespoon tahini
½ cup walnuts, toasted
2 cloves garlic, toasted
3 regular red chilies, toasted
juice of ½ lemon
2 pinches of cumin
2 tablespoon olive oil

Method

Preheat the oven to 220 C. Place the peppers on a oven-proof dish and roast the peppers for 15 minutes, take them out, turn them to other side and roast for another 15 minutes. The skin of the peppers should get lightly charred, that gives a nice smoky flavor to the dip.
Heat a tava/pan on stove, add the garlic and chilies and toss in the heat, just to get a warm toasty flavor.
Once peppers are slightly cooled, peel off charred black skins. Add roasted peeled pepper halves to the bowl of a food processor along with all ingredients except for olive oil.

Blend to combine, add the olive oil, towards the end. Transfer it into a serving bowl. Serve with pita or along with crunchy vegetables or use it as a spread on sandwiches.