FLAME ROASTED RED PEPPER HUMMUS WITH POMEGRANATE

FLAME ROASTED RED PEPPER HUMMUS WITH POMEGRANATE

FLAME ROASTED RED PEPPER  HUMMUS WITH POMEGRANATE

Ingredients

THIS IS AN EASY DIP FOR A LARGE GROUP. IT ALSO MAKES AN EXCELLENT SANDWICH SPREAD.

SERVES 8 AS A DIP

400 GRAM TINNED COOKED CHICKPEAS FULLY DRAINED (ABOUT ONE CAN)

2 WHOLE RED BELL PEPPERS

1 TEASPOON MINCED GARLIC

1/2 CUP TAHINI

1 TSP RED HOT SAUCE OF YOUR CHOICE

2 TSP LIME JUICE

1 TABLESPOON POMEGRANATE MOLASSES

SALT TO TASTE

GARNISH

1/2 TBSP POMEGRANATE MOLASSES

1 TBSP GARLIC OIL

1/4 CUP SHELLED POMEGRANATES

PINCH CAYENNE PEPPER

Instructions

ROAST THE BELL PEPPERS OVER AN OPEN FLAME USING TONGS UNTIL COMPLETELY CHARRED AND FALL APART SOFT.

COOL THEM, PEEL OFF BLACKENED SKIN, REMOVE SEEDS AND STALK AND PUREE TO A VERY SMOOTH PASTE WITH ALL REMAINING INGREDIENTS.

ADD MORE TAHINI AND A LITTLE WATER IF YOU WANT THE MIXTURE TO BE THINNER. SALT TO TASTE. ADD MORE MOLASSES IF YOU WANT A SWEETER FLAVOR.

POUR INTO A SERVING BOWL. DRIZZLE WITH MOLASSES AND GARLIC OIL. TOP WITH POMEGRANATE SEEDS AND A PINCH OF CAYENNE PEPPER.

SERVE WITH PITA CHIPS, KAND OR SURAN WAFERS EVEN WARM PITA BREAD.

http://www.taradeshpande.in/flame-roasted-red-pepper-hummus-with-pomegranate/