Roasted Red Pepper & Chickpea Hummus Recipe – Easy Indian Dip

Last Updated on 4 months by Neha Deshmukh

Roasted Red Pepper & Chickpea Hummus Recipe – Easy Indian Dip

Hey everyone! If you’re anything like me, you love a good dip. And this Roasted Red Pepper & Chickpea Hummus? It’s seriously addictive. I first made this when I was craving something flavorful and healthy, and it’s been a staple ever since. It’s so much brighter and more vibrant than your average hummus, and honestly, it’s way easier to make than you think! Let’s get into it, shall we?

Why You’ll Love This Recipe

This isn’t just any hummus. Roasting the red pepper takes it to a whole new level of smoky sweetness. Plus, chickpeas are a fantastic source of plant-based protein – something we Indians definitely appreciate in our diets! It’s perfect as a snack, a side, or even a spread for your favorite sandwiches. And the best part? It comes together in under 30 minutes.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 2/3 cup Dried Chickpeas (approx. 150g)
• 1 large Red Bell Pepper (Capsicum)
• 1/4 cup + 1 tsp Tahini (approx. 65g + 5ml)
• 1 tsp Minced Garlic (approx. 5ml)
• A pinch Cumin Powder (approx. 1g)
• 1.5 tbsp Lemon Juice (approx. 22.5ml)
• 1-2 tsp Chilli Powder (adjust to your spice preference)
• 1/3 cup Olive Oil (approx. 80ml)
• To taste Salt
• 1/4 – 1/3 cup Ice Cold Water (approx. 60-80ml)

Ingredient Notes

Let’s talk ingredients for a sec!

• Tahini: This sesame seed paste is key to that creamy hummus texture. Don’t skimp on quality here – a good tahini makes all the difference. You can find it in most supermarkets these days, often in the international aisle.
• Chickpeas: Chickpeas, or chole as we call them in India, are a protein powerhouse! They’re a staple in so many Indian dishes, from chole masala to street food snacks. Soaking them overnight is important for easier digestion and a smoother hummus.
• Chilli Powder: Now, this is where you can get creative! Indian chilli powders vary so much in heat and flavor. Kashmiri chilli powder will give you a beautiful color and mild heat, while a spicier variety like Pav Bhaji chilli powder will really kick things up a notch. I usually use a mix!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak those chickpeas overnight in plenty of water. This helps them cook up nice and tender.
2. Drain the soaked chickpeas and pop them into a pressure cooker. Cook until they’re super soft – usually about 3-4 whistles. Let them cool completely.
3. While the chickpeas are cooking, let’s roast that red pepper! Hold it directly over an open flame (gas stove is perfect) until the skin is completely charred. Don’t worry, that’s what we want!
4. Place the charred pepper in a covered bowl for about 10 minutes. The steam will loosen the skin, making it easy to peel off. Then, deseed and dice the pepper.
5. Now for the fun part! Into a food processor, add the cooked chickpeas, roasted pepper, tahini, garlic, cumin powder, lemon juice, chilli powder, and salt.
6. Start blending, and slowly drizzle in the olive oil.
7. Gradually add the ice-cold water, a little at a time, until you reach your desired creamy consistency. Don’t be afraid to stop and scrape down the sides of the food processor.
8. Give it a taste and adjust the seasoning if needed. More salt? A squeeze of lemon? Go for it!

Expert Tips

• For extra smooth hummus: Remove the skins from the chickpeas after cooking. It’s a bit of a pain, but totally worth it!
• Don’t skip the ice water: It really does make a difference in the texture.
• Taste as you go: Hummus is all about balance. Adjust the lemon juice, chilli powder, and salt to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already vegan! Just double-check your tahini ingredients.
• Spice Level Adjustment: My family loves a good kick, so I usually use 2 tsp of chilli powder. But if you prefer mild, start with 1 tsp or even less.
• Gluten-Free: Naturally gluten-free!
• Festival/Gathering Adaptations: This is always a hit at parties. Serve it with a platter of Indian snacks like papdis, mathris, or vegetable sticks. My friend, Priya, always adds a sprinkle of chaat masala on top for extra flavour when she serves it at Diwali gatherings!

Serving Suggestions

Okay, you’ve made the hummus. Now what?

• Drizzle with a little extra olive oil and a sprinkle of paprika.
• Serve with fresh veggies like carrots, cucumber, and bell peppers.
• Warm pita bread is essential for dipping.
• Spread it on sandwiches or wraps for a flavourful boost.

Storage Instructions

Leftover hummus? Lucky you! Store it in an airtight container in the refrigerator for up to 3-4 days. The flavour might intensify slightly over time.

FAQs

Let’s answer some common questions:

• What is the best way to peel a roasted red pepper? Charring it and then steaming it in a covered bowl makes the skin slip right off!
• Can I use canned chickpeas? Yes, you can! Just drain and rinse them well. The texture might not be quite as smooth, but it’ll still be delicious.
• What if my hummus is too thick or too thin? Add more ice water to thin it out, or a tablespoon of tahini to thicken it up.
• What is tahini and where can I find it? Tahini is a paste made from sesame seeds. You can usually find it in the international aisle of most supermarkets, or at health food stores.
• How long does homemade hummus last? Homemade hummus will last for 3-4 days in the refrigerator, stored in an airtight container.