No joke. I’ve been making this dip for over 8 years. That’s an indication of just how good and easy it is to make. This hummus is loved by both my veg and non-veg family and friends. It’s so easy to pair with some crudités, chips, or even use it as a base for your sandwiches or wraps. I’m fairly certain you won’t look at store bought hummus the same way, once you find out how easy this is to make at home.
* 1 red bell pepper
* 1 tbsp finely minced garlic
* 1/4 cup cilantro
* 2 tbsp lemon juice
* 2 tbsp tahini
* 1 tbsp EVOO
* 1/2 tsp cumin
* 1/2 tsp salt
* 1/4 tsp pepper
* 1 can drained chickpeas
1. Cut off the top and bottom of your red bell pepper. Now make a vertical cut through from top to bottom. Your pepper should open up like a skirt. Flatten it out on a baking sheet tray and cut into 3-4 smaller rectangles or leave as is. Roast the bell pepper under the broiler on high for 5 mins. Once cool, peel the skin from the pepper slices. It should come off very easily.
Note: The skin of the pepper will burn/turn black and that is exactly when you know it's done. Be sure to keep your oven fan on to clear any residual smoke and allow the roasted bell pepper to cool.
𝗪𝗔𝗥𝗡𝗜𝗡𝗚: Do not leave oven unattended or go beyond recommended time without checking on the pepper.
2. Blend all 10 ingredients in a food processor until smooth. Enjoy! 😋