Hummus with Bell Pepper

by Editorial Staff

Hummus is a fairly popular dish in Jewish cuisine. My recipe is slightly different from the classic one, I make hummus with bell pepper. This technique enriches the taste of the snack and gives it sophistication.

Cook: 15 mins

Servings: 4

Ingredients

  • Canned chickpeas – 450 Grams
  • Lemon Juice – 1/4 Cup (will need 1 large lemon)
  • Tahini Pasta – 1/4 Cup
  • Garlic – 2-3 Cloves
  • Salt – 1 Teaspoon
  • Pepper – 1/8 Teaspoon (Red hot ground)
  • Ground cumin – 1/4 Teaspoon
  • Red bell pepper – 1 Piece
  • Olive oil – 2-3 tbsp

Directions

  1. Drain the chickpeas and send to the blender bowl.
  2. Peel the garlic and send to the chickpeas.
  3. Squeeze the juice out of the lemon, add it to the blender bowl.
  4. Then add tahini.
  5. Add all the spices and salt.
  6. Fry the peppers in a pan until soft and add to all the other ingredients.
  7. Whisk everything until smooth.
  8. Then add olive oil and beat well again.
  9. Place hummus in a deep bowl, garnish with herbs and chunks of pepper.

Bon appetit!

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