A Tahini-free ‘red hummus’ with a cheesy, bell pepper-and-onion-topped pizza
Ingredients: 4 whole-wheat, thin-crust pizza bases, ½ cup uncooked chickpeas (soaked for 6-8 hrs), 1 yellow bell pepper (finely chopped), 1 onion (finely chopped), 1 tomato, 5 large fresh basil leaves (finely chopped), 4 large cloves of garlic (finely chopped), 3 dry red Kashmiri chillies, 3 tbsp hot and sweet sauce, 50 gms low-fat cheese (grated), salt as per taste
Method: Soak the Kashmiri chillies in warm water for 10 minutes. Blanch the tomato. When cooled, peel and chop into big pieces. Pressure-cook the chickpeas with some salt and 3 cups of water for 7-8 whistles. Drain and cool. Pre-heat oven at 160 degrees Celsius for 10 minutes. For the chilli hummus, grind chickpeas, chopped tomato, chillies, basil and garlic to a paste. Add salt and hot and sweet tomato sauce. Divide into 4 parts. Spread 1 part of hummus on pizza bread and top with onion, bell peppers and cheese. Bake in pre-heated oven for 10 minutes. Cut each pizza into 6 slices.