Red Bell Pepper Hummus

Ingredients:

6 servings
prep. time 15 minutes*

• 6 cups garbanzo beans/chickpeas*  
• 1 red ball pepper
• 2 garlic cloves
• 2 cups olive oil
• 4 leaves fresh basil
• 1 branch parsley
• 2 fresh tomatoes
• Ground clove
• Ground cumin
• 1 zucchini
• 1/2 white onion
• Black sesame seeds to taste
• 1/2 stick fresh rosemary
• 6 soft corn tortillas

*soaked in water overnight and boiled until soft (about 40 min.). Yo can also use 2 cans, we just don't like canned food at Tanuki.

1. Soak the garbanzo beans overnight, one part garbanzo beans two parts water. Then boil them for about forty minutes or until soft enough to be crushed with your bare fingers. Meanwhile, in a wok, stir-fry the onion and the bell pepper, along with the zucchini and garlic cloves.

2. In a food processor, blend the zucchini, pepper, onion and garlic. Add the fresh basil and the parsley. Sprinkle with about half a teaspoon of ground cumin and a pinch of ground clove. Add the rosemary, the olive oil and the black sesame seeds, also add the boiled chickpeas and blend until you get your desired hummus consistency. Add salt to taste. Finally, chop the tomatoes and add them  to the mix

3. Soft-fry the tortillas cut into quarters in a comal or a pan until golden. You can also use pita bread.

P.S. Decorate with parsley leaves, black sesame seeds and a pond of olive oil. You can also eat it with celery sticks instead of pita bread or tortillas.