Roasted Red Pepper Hummus (Houmous)

Soak chickpeas overnight and cook them in a pressure cooker for 3 whistles until they are cooked soft.

Halve the peppers and remove the seeds and veins.

Brush some oil on the peppers and roast them in a preheated oven at 200 deg C for 30 minutes until they are charred and wrinkled. Then just wrap them in a cling film and allow to cool. Wrapping them in a film helps to remove skin easily

In a jar add chopped garlic and tahini (or sesame seeds and a tbsp Olive oil) and blend until smooth. Then add the boiled chickpeas, cumin powder, chili flakes and salt and grind them well.

Once the chickpeas are well ground, add the olive oil little at a time and continue grinding them. Lastly, add the roasted peppers to it and continue blending.

Squeeze in all the lemon juice and give a run till it silky smooth.

Do not add any water during the whole process. Only lemon juice and olive oil are the liquid here that helps to grind to a smooth paste. Lastly, If you feel the hummus too thick to spread then add 1 - 2 tbsp of water and give a run.

Scoop the hummus into a bowl, flatten with the back of a spoon. Then make some ridges and drizzle some olive oil on top. Finely chop some red pepper and cook in a tbsp of olive oil for 3 - 4 minutes. Then pour this over the hummus and serve.