Red Pepper Hummus with Pita
Top Rated Recipe
Key Details:
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prep time: 9 hours
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Cook time: 0 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Middle Eastern
Key Ingredients:
Red capsicum
Chickpeas
Garlic
Olive oil
Tahini
Lemon juice
About Red Pepper Hummus with Pita
Table of Contents
This hummus looks red but it is not spicy at all and just right for the kids
Read More- Medium red capsicums (red pepper), grilled in an oven or over direct flame, cooled, peeled and chopped 2
- Chickpeas (kabuli chane), soaked overnight and boiled 1 cup
- Garlic, finely chopped 1 tbsp
- Olive oil ¼ cup + to drizzle
Step 1. Grind the capsicums, chickpeas, garlic, olive oil, lemon juice, Tahini and salt in a blender into a smooth paste.
Step 2. Transfer into a serving bowl and drizzle olive oil.
Read MoreIngredients
- Medium red capsicums (red pepper), grilled in an oven or over direct flame, cooled, peeled and chopped 2
- Chickpeas (kabuli chane), soaked overnight and boiled 1 cup
- Garlic, finely chopped 1 tbsp
- Olive oil ¼ cup + to drizzle
- Lemon juice 2 tbsps
- Tahini 1 tbsp
- Salt to taste
- Pita breads to serve
- Vegetable (cucumber, carrot, radish), batons to serve
How to Make Red Pepper Hummus with Pita (Stepwise Photos)
Method
- Grind the capsicums, chickpeas, garlic, olive oil, lemon juice, Tahini and salt in a blender into a smooth paste.
- Transfer into a serving bowl and drizzle olive oil.
- Arrange grilled pita and/or vegetable sticks on a serving platter and serve with hummus.
Additional Tips and Tricks
About chef
Chef Shazia Khan
Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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