Pleasant Pepper Hummus
Hummus but fancified
Can one have enough hummus recipes in their lives? I think not. We are jazzing things up for this one by adding roasted bell peppers and a little dance while everything is cooking. Smokey, velvety, sweet.
Serve it for your next food gathering. I made it extra delicious so that people will ask you for the recipe upon which point you will kindly send them to this website and I will lure them in with even more delicious recipes. I know, it’s a masterplan.
This dip works great with flatbread or falafels, but serve it however you like!
Ingredients for about 12 cookies
1 can of chickpeas, drained, but don’t toss that cooking liquid, au contraire, keep it!
1/2 clove of garlic
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp chilli powder (less if you don’t like spicy)
1 moderate tsp salt
2 red bel peppers
3 tbsp lemon juice
3 tbsp sesame paste (tahini)
3-4 tbsp cooking liquid that you kept and did not toss down the drainer I may hope.
cracked black pepper
How to
1.
Preheat oven to 220 C.
2.
Cut bell peppers in halve lengthwise. Remove the core and seeds.
3.
Arrange them on a baking sheet lined with baking paper and roast for about 40 minutes until puffy and done.
4.
Put the peppers in a pot with lid so they can steam for 15-20 minutes. You can use a heat-proof food container or even just a regular cooking pot. The steam will allow the skin to come of much easier.
5.
Remove the skins of the peppers and put together in a blender with the rest of the ingredients.
6.
Whizz all the ingredients until smooth and silky. Put your pinky in there and taste. Add more lemon juice, salt or smoked paprika if needed.
7.
Sprinkle with the toppings available in your fridge and that make your heart beat faster. In my case that would be heaps of fresh herbs, sunflower seeds, chilli flakes and olive oil. Yes, I can get excited about the sprinkle-part.
