For the fifth day of condiments theme, I take you to Egypt to taste the most popular dip or spread Hummus. Hummus in Arabic is chickpeas and the combination of chick peas and sesame seeds tahini sauce is called as ḥummuṣ bi ṭaḥīna. The basic hummus recipe has boiled chickpeas, lime juice, garlic and tahini. Hummus is used as a spread or dip. Nowadays there are so many variations done to the basic recipe to come up with quite flavourful hummus. One among those is the roasted yellow pepper hummus.
Bell pepper is roasted in oven, the skin is removed and added to the basic recipe which gives you a flavourful hummus. It has a slight hint of the roasted bell pepper and tastes so yum. Hummus is used as an appetizer or dip and is scooped with pita. It is also part of mezze and is served along with falafel, grilled chicken, fish or egg plant. It can also be topped with extra virgin olive oil, cucumbers, tomatoes, boiled chickpeas, coriander leaves, caramelised onions or olives. (source: wiki). I used it as a dip for my crackers. When making it next time I would add one more bell pepper to make the flavour strong.
Yellow Bell Pepper-2
Boiled Chickpeas-1 cup
Water used for boiling chickpeas-4 tbs
Olive oil-4 tbs
Tahini Sauce (click on link for recpe)-2 tbs
Lemon Juice-2 tbs
Salt and Pepper to taste
Preheat oven to 200°C.
Place the bell pepper in a tray and once in every 15 minutes keep on rotating it. Once the pepper is roasted and fills your house with a nice aroma, remove it from oven and allow it to cool.
Remove the charred skin and seeds.
Now in a mixer jar or food processor, take the chickpeas and all the other ingredients except oil.
Grind to a smooth paste.
With the mixer running, drizzle the oil through the top and grind until combined.
Transfer to a serving dish and drizzle with oil and garnish if needed.
Serve along with crackers or falalfel or pita.
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