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Roasted Red Pepper Hummus

Adding the delicious flavours of roasted red pepper / capsicum to amp up the flavour of a regular hummus
Prep Time30 mins
Cook Time15 mins
Resting Time8 hrs
Total Time8 hrs 45 mins
Course: Side Dish
Cuisine: Mediterranean
Keyword: easy dip, party food,
Servings: 1 bowl


  • Blender / Food processor
  • Pressure cooker (optional)


  • 120 gms Dried chickpeas
  • 4 cloves Garlic
  • 2 tsp lemon juice
  • 1 tbsp Tahini
  • 1/2 tsp Cumin / Jeera
  • 3 tbsp Extra virgin olive oil / Olive oil
  • 1 medium Red pepper / capsicum
  • As required Water
  • As required Salt


  • Soak the chickpeas in water in a bowl and set aside for 6-8 hours
  • Ensure the chickpeas and water are not more than half of the height of the bowl. This will give the chickpeas sufficient space to expand
  • Pressure cook the chickpeas for 8 minutes (in a small cooker). You can also cook it in an instapot or a large vessel. The vessel will take longer and needs to be constantly monitored to ensure adequate water is there to cook the chickpeas
  • Rub some oil on the red pepper and keep it directly on the gas flame. Keep turning it at regular intervals to ensure all sides are properly charred
  • Once the bell pepper cools slightly, peel off its skin and deseed it
  • Once the chickpeas cool, remove the skin on it. This ensures the texture of the hummus is creamy. It does not take too long and is worth it
  • Peel and chop the garlic
  • Add the garlic, chickpeas, tahini, lemon juice, cumin and red pepper to a blender or food processor
  • Blend into a smooth paste by adding as much oil as is needed to ensure a creamy smooth texture
  • taste and adjust salt or other flavours as per your preference
  • Before serving, add a dash of oil on top and some flavours like smoked paprika, dukkah, etc for added effect
  • Enjoy with pita or any of your favorite breads