240g (1cup) Kabuli Chana (White Chickpeas), 2 cooked carrots, 1 diced green bell pepper(Capsicum), 4 tbsp lemon juice, ¼ cup Tahini, 2 cloves crushed garlic, 1 tsp cumin powder (Jeera) , ¼ cup extra virgin olive oil, ½ tsp fresh red chillies, 3 tablespoons Coriander (Dhania) Leaves, fresh, finely chopped,Salt, to taste
Method Of Preparation
First begin by roasted the carrots and peppers.Heat a teaspoon of olive oil in a wok; add the whole cloves of garlic, the carrots and bell peppers.Sprinkle some salt and stir fry on medium high heat until the carrots and bell peppers have roasted and have are partially cooked.
Once they are roasted, blend them into the blender along with cooked chickpeas to make a smooth puree by adding little water to it.
While the hummus is blending, gradually add in the olive oil until well combined.Add the salt and seasoning levels as per your taste and blend.
Transfer Hummus into a serving bowl. Stir in the chopped coriander leaves and serve.Refrigerate it for a couple of hours before serving.
Serve the Roasted Carrot & Green Pepper Hummus with Spinach Falafels and Homemade Pita Bread.
Note: Hummus can be refrigerated in an airtight container for about 4 to 5 days and used as desired.