💚 INGREDIENTS 💚
2 cups chickpeas, soaked and boiled
1 large red bell pepper, cut into four pieces and remove seeds
3 tablespoons tahini
2 tablespoons lemon juice
1/2 teaspoon salt (or as needed)
1/2 teaspoon roasted cumin powder
1/2 teaspoon smoked paprika, plus more to sprinkle.
1/4 teaspoon red chili flakes (optional)
3 tablespoon extra-virgin olive oil, plus more to drizzle.
4 tablespoons ice water (or as needed)
💛 INSTRUCTIONS 💛
Roasting Peppers:
Preheat the oven to 200 degrees C.
Arrange pepper pieces, skin-side up, on a baking tray. Roast them for 15-20 minutes or until the pepper's skin has charred.
Remove and wait until they are cool.
Gently peel away the charred pepper skin and discard.
Making Hummus:
In a blender or a food processor, combine all the ingredients.
Blend it on a pulse mode until smooth.
Remove in a serving bowl, and drizzle some extra-virgin olive oil and smoked paprika over it.
Enjoy with pita bread or veggie sticks.