Roasted bell pepper hummus

I love  hummus and it's an absolute craze even if there are no sides to go with it we drool just by finger licking gypsies! . Hummus is just perfect dip and have it along with any veggie sticks like  cucumber celery or carrot sticks as my son loves it. Once a while I buy the cans or just have it cooked from homemade boiled chick peas.  There are times when I run out of extras and I apply some hummus on breads . I
Love the flavours of fresh ones cooked basically from.jome and then there is no longer need for a canned one for life. That's how good the homemade hummus can be … During these times, the “innovated” hummus comes into play, like this one with red bell pepper.

Here is another one for you using chickpeas and red bell pepper . These red capsicum has a nature of so juicy flavour to it. I picked up a small pack since it I cook mostly with fornpastats and additions for sandwich The first thing I made with it was this hummus. It looks so similar to the original hummus, just that it is slightly more peach colour because of the color of the red capsicum. That's tell change we find there was some thining of the liquid to be done . I also found it a little thicker, so add more liquid to loosen it up. Off to the recipe…

Ingredients

2 whole red bell pepper / capsicum

1 1/2 cups cooked chickpeas

1/4 cup fresh lemon juice

1/4 cup  tahini, see  recipe

1 small garlic clove, minced

2 tablespoons olive oil, and extra for garnish 

1/2 teaspoon ground cumin

Pinch cayenne pepper (optional)

Salt to taste

Method
Roast the peppers.
Remove pepper core  , cut into large pieces.
Arrange pepper pieces, skin-side up, on a baking sheet.
Bake them for 5 to 10 minutes on a tray and cool . 
Gently remove  the charred skin.

You can reserve the skin for garnish too. 

Make hummus

In mixing jar,  combine tahini ,lemon juice and grind for 1 minute, scrape the sides and bottom of the bowl then grind again

It helps the whole thing to be creamy too.

Next Add in  olive oil, minced garlic,  1/2 a teaspoon salt to  the fluffy  tahini  lemon mix.
Grind again  for 30 seconds.

Add half of the chickpeas  and repeat the process.

Now Add the roasted peppers and continue to geind again .

Add water if needed only.

The whole thing will be creamy 

Add salt to taste  garnish with pepper soup ns and green chopped parsly if needed..

Add olive on tops and make a dip.

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