1. Chop chickpeas, red peppers, garlic and chili padi in Turbo Chopper until the mixture becomes smooth, and slightly fluffy. (Add some cooled boiled water if the texture is too thick)

  2. Transfer to a serving bowl, mix all ingredients evenly with salt and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Serve at toom temperature.)

  3. Serve as a dipping sauce for fresh veggie sticks, bread and naan.


  • 450 gm Cooked chickpeas
  • 2-3 Roasted red bell peppers
  • 3 tbsp Lemon juice
  • 2 cloves Garlic, chopped
  • 2-3 Chili padi
  • Pinch of salt

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