Chargrilled Red Capsicum Hummus

Chips and hummus dip is our Friday treat and roasted red capsicum hummus has to be our favourite at the moment. Since I bought the Amazing Bullet, making hummus is a breeze. I have a ready stock of pre-cooked chickpeas in my freezer which can be defrosted in the microwave in half a tick.

Capsicums are very cheap at the moment...$1 for 5 big ones. In fact I have 30 stashed away in the freezer so I can make hummus during the off-season.

There is no hard and fast rule to making hummus. We prefer a coarse instead of creamy smooth texture and we don't like it oily so I don't pour oil on it when serving.

Ingredients
2 Tbsp sesame seed (toasted)
½ tsp sesame oil
¼ tsp sea salt


1 red capsicum
200gm cooked chickpeas
1 clove garlic, crushed
1 Tbsp olive oil
2 Tbsp lemon juice
1 tsp onion soup mix (optional)

Method
1. Grill the capsicum until blackened. Put in plastic bag for a few minutes, then remove skin and seeds.

2. Place sesame seeds in the Amazing Bullet and whizz till finely grinded.

3. Add capsicum and all the other ingredients and blend to your required texture. Add more water if you prefer a thinner consistency.

4. Taste and adjust seasoning. Add more salt if hummus is used as a spread and less if used as a dip for salty chips.

5. Store in fridge until required.


Note : Tahini is basically made up of sesame seeds, sesame oil and water to make a paste. Because the Amazing Bullet does such a fine job of grinding the sesame seeds, the tahini need not be prepared separately. If using ready made tahini, omit the top 3 ingredients.

Tip
1. The teaspoon of onion soup mix (or any other flavour) gives the hummus the added oomph factor.
2. The rubber gear at the base of the Bullet is notorious for wearing away easily. To extent the life of the A Bullet, I lock the blender unit and use the on/off switch to control the grinding process.