Best Creamy Homemade Hummus Recipe | Gluten-free and Vegan Middle Eastern and Mediterranean Hummus Recipe
Mediterranean, Middle Eastern
15 Oz /250gm
Tahini (can be store bought or homemade)
Lemon for fresh juice
Extra-virgin olive oil
Red Bell Pepper(small)
Salt to taste
Red Chilli Flakes
Extra Virgin Olive oil
In the food processor or chopped, take half of the boiled Chickpeas, garlic cloves, tahini, 2 tsp of extra virgin olive oil and salt and process 1-2 minutes.
Stop and scrape the sides and add the remaining half of the chickpeas and roasted bell pepper and until smooth and creamy.
Add one or two tbsp of water to adjust the consistency. Adjust salt to taste.
Transfer to a bowl or in an airtight container if you want to store. Stays good for a week when refrigerated.
For Roasted Bell Pepper
Cut it into slices and grill till the skin is charred. Cool it, scrape the skin and keep aside the flesh. I used 1/2 of the red bell pepper, you can use full one.
Dry roast sesame seeds in a pan over medium heat for one-two minutes until you can smell the aroma roasted sesame seeds. Don't let the seeds turn brown.
Cool the seeds and grind with Extra Virgin Olive oil, until smooth and creamy.
Transfer to a glass bottle or an air-tight container.
Store in refrigerator. Stays good for about a month.
You can use store bought Roasted Red Bell Pepper(as required) and Tahini.
Did you try the recipe..
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Tried this recipe?
or tag me