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Mediterranean food is a favourite at home nowdays, earlier I had posted homemade pita bread n falafel with tahini sauce, however no mediterranean cuisine is complete without hummus the classic dip which can be had with fresh carrots,celery,broccoli or fresh pita bread.
Forget store bought hummus that's been sitting on the shelf for weeks. It's laden with preservatives which is very unhealthy too. There are many variation of hummus n using red bell pepper is my favourite. Adding roasted bell pepper gives it a nice smoky flavor. Here is the recipe
- 1.5 cups chickpeas (soaked overnight)
- 1 red bell pepper
- 1 tsp chopped garlic
- 2 tbsp chopped onions
- 2 tbsp tahini sauce
- 1/4 tsp cumin seeds
- 1/4 tsp paprika or 1/4 red chilli flakes
- 3 tbsp chopped parsley
- 2 tbsp olive oil
- 10 olives
Pressure cook the chickpeas with cup water, after 1 whistle switch it off n let it cool.
Roast the red bell pepper greased with oil on medium flame or in a oven for 15 min at 400 F. Peel the skin off n wash nicely if roasted on flame.
Grind all the ingredients with chickpeas n bell pepper except olive oil to a smooth paste.
Garnish with a topping of green olives n olive oil and serve with pita bread.
I am sending this roasted bell pepper hummus to
MLLA 27 an event by Susan of The Well Seasoned Cook.
Tags: Mediterranean, Dip, Chutney, Chickpea