Red Capsicum Houmous

    Red Capsicum Houmous


    639 people made this

    About this recipe: Spicy and sweet, this houmous brings both flavours to your table. Great with pita bread or chips or on top of bread.

    Serves: 8 

    • 400g safed chane (chickpeas), soaked overnight and boiled or 1 can, drained
    • 100g roasted red peppers from a jar
    • 3 tablespoons lemon juice
    • 1 1/2 tablespoons tahini
    • 1 clove garlic, minced
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon kashmiri degi mirch or cayenne pepper
    • 1/4 teaspoon salt
    • small handful chopped fresh parsley

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In an electric blender or food processor, purée the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.
    2. Transfer to a serving bowl and refrigerate for at least 1 hour. (The houmous can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving. Drizzle with olive oil if desired.

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