Southern Bell Hummus

Roasted Red Pepper Hummus

A burst of basil hum

As my sister transitions from eating chips and cheese dip to a healthier path of snacking, I have helped in making her unhealthy ways of snacking a bit more relaxing as she indulged in this homemade smoked peppers hummus. With few ingredients, we were able to make this impressive dip in a matter of ten minutes.

With a little of its origin, this fabulous dish (hummus) dates back from Egypt in the 13th century, where they grew in abundance which in fact means chickpeas ( garbanzo beans) in Arabic. This succulent paste, from its originality, have to be cooked, mashed, then with a combination of tahini (sesame paste) lemon juice, salt, and garlic; it creates the most finger-licking dip you've ever tasted.   What we have done were to eliminate from what it once was to a simpler version that suits us.





  Ingredients
1 Box Organic Chickpeas
1/2 bunch of fresh basil
1 Clove garlic, peeled
pinch of salt to taste
1/2 cup olive oil, organic
1 red pepper (roasted)

Equipment
Food processor or blender








Begin by washing the chickpeas in cold water then transferring to a food processor or blender, blend until all the peas are completely processed, not to a paste. Add to the processor, the basil, garlic, peppers, olive oil and salt then process until all ingredients have been completely pulsated to a paste.  Once completed, transfer the paste to a storage bowl and chill for about 2 - 3 minutes.
Served with your favourite crackers, vegetables, in a wrap or even on its own, this dip here is surely one you will return to when you are in crave of an easy, healthy and delightful dip or have on a cosy day in, curled up!

Hummus can be made in large amounts and stored in the fridge for 3-5 days or frozen up to 6-8 months in a tightly sealed container.

Be sure to let us know if you try our version of Roasted Red Pepper Smoked dip, Tag us on Instagram at Gook Cooking and post any comments or questions below.

All ingredients can be found at your local supermarket on a low budget.

A bit of what was left

Eaten in delight