It’s a very chip and dip kinda weather. A regular meal doesn’t seem to appeal but a snacky affair makes the palate sing! So here is a lighter and fresher version of hummus, loaded with peppers (red or green whichever you want to make it with! ) Fill it into Pita sandwiches, or simply use a sandwich spread or use it to dunk your nachos in, hummus is a healthy treat for the taste buds.

For the Green Pepper Hummus
(Or Red Pepper Hummus)

A medium size red or green pepper
1 red chilli
1 cup chick peas/kabuli chane, pressure cooked till cooked tender (save the water used to boil the chick peas)
1 small onion
2 Tbsp Lemon juice
Salt, to taste
2 cloves of garlic, coarsely pounded
1 tsp toasted cumin powder
½ tsp coriander powder
Water left over from boiling the chick peas
1 Tbsp pomegranate molasses (Find the recipe here)
1 Tsp Olive oil
½ tsp black pepper

Roast the pepper and chilli over an open flame till it is charred all over. Alternatively, char them under a hot grill.
Peel and cube the pepper and chop the chilli.

Heat the olive oil in a small pan and fry the onions till tender. Add the cumin and coriander powders and take off the heat. Let cool.
Add the chilli and pepper along with the  chilli and pepper and all the other ingredients listed above.

Blend till you get coarse, grainy paste adding water (saved from boiling the chick peas) slowly as required. Do not add all the water at once!

Drizzle some olive oil.

Garnish with paprika or some cumin powder.

Serve with pita fingers, or Vegetable Crudités (carrot fingers, cucumber slices, paneer fingers, asparagus spears, sliced apple, pepper strips etc)

Recipe source- BBC Food Recipes