Medium red pepper (capsicum) 1 cup
Chickpeas (kabuli chana) soaked, boiled and peeled 1 cup
Pita breads 2
Garlic chopped 2 teaspoons
Sesame paste (tahini) 2 tablespoons
Salt to taste
Red chilli powder 1 tsp + to sprinkle
Extra virgin olive oil 8 tablespoons
Roast red pepper on direct flame till its skin gets charred all around. Put it in a bowl of water and gently rub the skin till it peels off.
Cut pita breads into small even triangles, split open their pockets and toast them on a hot non-stick pan.
Put the chickpeas into a chopper jar. Chop the red pepper roughly and put into the same jar.
Add garlic, sesame paste, salt, red chilli powder and 4 tbsps extra virgin olive oil and process till smooth.
Squeeze juice of the lemon into the jar and process again.
Transfer the hummus into a bowl. Drizzle remaining extra virgin olive oil and sprinkle a little red chilli powder.
Serve with pita crisps.
Pic Courtesy: Google
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