It is hard to believe, but it has been three years since I started blogging. Each day is a learning process and I am overwhelmed with joy at all the virtual friends I have gained over the past three years. Even though I am bogged down juggling kids, work, home and a zillion other things, it is only the passion and the encouragement from all of you that is keeping me going in the blogging world. Thanks to everyone for the same.
Today is a simple hummus recipe using red bell pepper. Roasted bell peppers are used in a ton of recipes and I have posted red bell pepper soup and pesto earlier. If you are roasting a ton of peppers I would use the oven. For just one or two I stick to the stove top. We use hummus as a dip for vegetables and chips. We also use it as a burrito spread sometimes. Have a wonderful weekend everyone. Off to the recipe.
Hummus with roasted red bell peppers.
- red bell pepper - 1
- garbanzo - 1 cup (cooked)
- garlic - 1 clove
- tahini - 2 tbsp
- olive oil - 2 tbsp
- lemon juice - 2 tbsp
- salt - to taste
- cumin powder - 1 tsp
- chilly powder - 1/2 tsp
- water - 2 tbsp
Roast bell pepper over the open flame until it is charred. Keep it covered in foil for a few minutes. Peel the skin and blend with remaining ingredients.
2 years ago: Carrot Halwa
1. Wrap the bell pepper in foil and roast over the open flame until it is charred.2. Charred and cooked. Keep it closed in the foil for a few minutes.3. Peel the skin.4. Take along with other ingredients in a blender.5. Blend well.
Hummus ready for chips, veggies, etc.