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
- Drain the chickpeas and send to the blender bowl.
- Peel the garlic and send to the chickpeas.
- Squeeze the juice out of the lemon, add it to the blender bowl.
- Then add tahini.
- Add all the spices and salt.
- Fry the peppers in a pan until soft and add to all the other ingredients.
- Whisk everything until smooth.
- Then add olive oil and beat well again.
- Place hummus in a deep bowl, garnish with herbs and chunks of pepper.
Bon appetit!
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