Instructions

1. After removing the core of the bell peppers, cut them into medium size and lay them in the baking tray (lined with baking sheet) skin side up . Grill for 7 to 10 mins till the pepper skin is charred. Once cool discard the charred skin by pulling them and throwing them away.
   You may wish to substitute for off the shelf jarred versions of the roasted red peppers. In that case you will need around 3/4^th cup of them.
2. In the meantime dry roast the cumin seeds on a flat bottom pan or griddle over low flame. Roast till the cumin seeds release aroma and are lightly roasted in colour. Grind them to a powder. If you want to avoid this step, feel free to replace it with the regular cumin powder bought from the store.
3. In a food processor or a wet grinder, first blend together the tahini sauce along with the lime juice for 1 minute. Scrape the sides and the bottom to put the ingredients together, before churning for another 30 seconds more. This helps in whipping the Tahini, which will give the Hummus a smooth and creamy texture.
4. Next add the olive oil, finely chopped garlic, cumin powder, salt to the whipped tahini. Process and blend together for another 30 seconds before scraping the sides and the bottom and churning for yet another 30 seconds or until smooth and well blended.
5. Now add half quantity of the chickpeas and process for 1 minute. Open and scrape the sides and the bottom of the processor or grinder and add the remaining chick peas. Churn and process for another minute or two, till thick and smooth. If the consistency is too thick or there are still tiny bits of chick peas, add a few tablespoon of water ( 2 to 3) until you have reached the desired consistency.
6. Lastly add the roasted bell peppers along with the chopped red chillies or the sliced red paprika and process for minute or so till the hummus is smooth .
7. Serve hummus room temperature or cold. Hummus can be refrigerated in an air tight container for a week.