Roasted Red Pepper Hummus

Bahrain is my home for the past 10 years, yet I haven’t posted many recipes that represent the food of this region.Lately, I’ve been getting requests for Arabic recipes and I feel embarrassed to give a negative reply.

I think apart from Shawarma, which has a cult status, Arabic Mezze is the next well known dish of the region. Mezze is similar to appetiser/ starter/ finger food. Arabic Mezze usually consists of Hummus, Moutabel, Labneh, Tabbouleh,Fattoush. It may vary from place to place.

Last week, one of my friends gifted me some veggies she got from a local farmer’s market. There was a Red Bell Pepper in that lot. Rather than using it for a stir fry, I wanted to make something that highlights the flavour of the pepper. The smokiness from the charred red bell pepper gives a nice twist to the regular hummus. It’s also a very healthy snack and nutritious too. If you are still sticking on to your new year resolution of  eating healthy (I know it’s a very big IF ;) ) , this is a good recipe. You can have it with some sliced veggies, pita bread or you can make sandwiches using this as a spread.

Before we go to the recipe, let me share something with you. MM was featured in New Indian Express Newspaper, Kochi edition, last Friday :)


Here is the recipe…

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Roasted Red Pepper Hummus

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Course: Appetiser, Dips, Side Dish
Cuisine: Arabic, Mediterranean
Servings: 4 -5
Author: Maria Jose Martin

Ingredients

  • 2/3 cup Dried Chickpeas
  • 1 large Red Bell Pepper (capsicum)
  • 1/4 cup +1 tsp Tahini
  • 1 tsp Minced garlic
  • a pinch Cumin powder
  • 1.5 tbsp Lemon juice
  • 1-2 tsp Chilli powder
  • 1/3 cup Olive oil
  • Salt
  • 1/4 -1/3 cup Ice cold water

Instructions

  • Soak the chickpeas in water overnight. Drain the water and pressure cook the chickpeas in 1.5 cups water, till it is done (refer notes). Let it cool.
  • Roast the red bell pepper over a gas stove until the skin is charred black. Use tongs for the same.
  • Place the charred pepper in a bowl and cover tightly to let it steam. This helps to peel the skin quickly. When the pepper is cooled enough, rub the skin off. Remove the stem and seeds.
  • Cut the pepper into small cubes.
  • In a food processor combine all the ingredients except olive oil and ice cold water. Pulse the ingredients while gradually pouring the olive oil. Once the mixture is combined well and become a paste form, add ice cold water gradually for a creamier texture. Do a taste test and add more lemon juice or salt or olive oil if required.
  • Drizzle some olive oil on top and serve with sliced veggies or pita bread. You can use this as a base to make sandwiches, wraps etc; You can also serve it as canapes.
  • It keeps well in the fridge for 2-3 days.

Notes

I pressure cook the chickpeas for 5-7 whistles on full flame. Keep it closed till pressure drops and drain the excess water.
You can also use canned chickpeas to make this. One 15 ounce can will be enough for the above qty. For a spicier version, use 1.5 red bell pepper for the above qty.
You can use canned roasted red bell pepper instead of roasting fresh ones. You can also serve it as canapes. In the pic, I’ve used ready made oats cups to serve them.
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  • Hi Maria,
    First, congratulations on your venture..and the reason why I want to congratulate you is not because you have a zillion followers but because your passion shows through in your posts and a life fuelled by passion is LIFE…rest all is a myth that we live…

    After the serious stuff, here is what I have to say….I’m a north Indian absolutely in love with sough Indian food that goes beyond idli and sambhar. So much so that I intend on having a separate south Indian kitchen in my home!

    With no guidance and prancing around Google to find am authentic recipe, your site has come as an answer to my prayers!

    I’m yet to try out the stuff but I can make out by the recipes that they will be heavenly.

    I will be posting here regularly and let you labour my adventures with kerala cooking…my brother in law is from kerala but totally hopeless when it comes to cooking so you are god sent!

    I’m a writer myself and what I love about your writing is that it’s not a writer writing; it’s a passionate woman people ming her thoughts and recipes…and that’s what strikes a chord…

    All the very best and I shall be in touch regularly with my responses, queries and excitement!

    Cheers!
    Shibani

    • Hi Shibani,

      Thank you so much for your lovely comment :) I’m so happy that google brought you here. I do hope you’ve started trying out the south Indian recipes from here successfully. I’m so thrilled to hear about my writing from a writer, thank you!

      All the best for your cooking experiments…

      Cheers
      Maria

  • Happy and proud to know about the newspaper article published about Marias Menu. Congratulations to you and your husband, wish you the very best. Maria, you are my inspiration in trying out new delicacies. Trying your recipes made me more confident and creative as well. Stay blessed. God is with you.

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