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Wednesday, 30 November 2011 07:04 |
Hummus is so common these days that its almost as close to having street food. But getting the hummus right, with the right flavors and using ingredients from your own kitchen shelf and making do with what is available in the market, makes this recipe different. I typically like to experiment with difference flavors when it comes to hummus and this flavor has been my closest baby. Roasted red peppers taste delicious with olives and parsely. Try it and you are sure to please your palate. I have used fresh sesame seeds here to substitute for tahini. Tahini is nothing but sesame ground to a puree along with olive oil.
Makes: 1 cup approximately
Ingredients
1 1/2 cup of chickpeas, cooked to perfection
4 tablespoons of lemon juice
1/4 cup sesame seeds
2 cloves of crushed garlic
1/2 teaspoon salt
1 teaspoon cumin seeds
1/2 teaspoon cayenne pepper
1/2 cup olive oil and a little more
1/2 cup red bell peppers, finely chopped
2 tablespoons pitted black olives, finely chopped
3 tablespoons freshly chopped parsely
Method
Heat olive oil in a pan on medium high heat; add the red pepper and saute on high heat until roasted and tender. Keep aside.
Combine all the ingredients,except the olive oil and roasted red peppers in the food processor and puree adding a quater cup of water or more until smooth. While still processing, gradually add in the olive oil until well combined. Transfer the contents into a serving bowl; stir in the roasted red peppers and olives. Refrigerate for a couple of hours before serving.
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World Recipes 
