Roaste Red pepper hummus

Hummus is a dip originally from middle east. It is usually made with mashed chick peas, tahini, lemon, salt and garlic.  I made some slight variations by avoiding the garlic and replacing some indian spices . One of my favorite vegan restaurant serves with Roti slices but usually it is served with toasted or warm pita bread. Cut  and serve with some veggies like carrots, zuchini and olives and you will be astonished to see how this dip helps in fresh vegetable consumption.

Ingredients:
Red pepper - one big
Canned chick peas - one or 2 cups
Tahini - 3 tbsp
Olive oil - one tbsp
lemon juice - one tbsp
cumin powder - one tsp
Hing - one pinch
Cayenne pepper - one tsp
Salt - one tsp
Finely chopped parsely or cilantro - one tsp

Method:

1. Remove the seeds from the peppers and cut them into big chunks. apply oil and broil them in the oven or on your grill until the skin lightly charrs.
2. Place the hot peppers in a zip lock bag and rub them from outside. This process helps in separating the skin.
3. Take it out and peel the skin slowly. This is not a required process. you can just broil them slightly and cool them.
4. place the peppers in the food processor and grind them coarsely.
5. Drain the chick peas and reserve the liquid.
6. Add the chick peas, salt, lemon juice, cumin powder, cayenne( red chilly powder is a good subsititute too) tahini, oilve oil along with the ground pepper and grind again until smooth paste.
7. Add the reserved liquid about 2-3 tbsp. grind again.
8. Remove from food processor, garnish cut cilantro or parsely and serve with hot pita bread and fresh cut veggies.

serves 4-6 people. can be refridgerated upto a week.