- Ali
Sometimes plain old hummus, even if it is totally delicious and home made doesn’t cut it so I’ve been experimenting with a few new flavours. Here’s my newest favourite.
Ingredients
2 large red bell peppers washed
6 cloves garlic (about 1/2 a bulb), peel attached
1 tsp extra virgin olive oil
1 400g can cooked chickpeas (or soak and cook your own and cool)
3 Tbsp tahini (sesame seed butter) – see recipe below
1 lemon, juiced (approx. 2 Tbsp )
1 Tbsp water
1 Tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/2 tsp paprika powder
1/2 tsp salt
Directions
1. Preheat the oven to 180C (350F). Leave the peppers intact but coat them and the garlic in the olive oil, place on foil or grease proof paper, and cook in the oven for approx. 25 mins or until the garlic peel is lightly browned and fragrant. The skin on the peppers should develop some black, but don’t allow them to burn.
2. Set aside to cool. When cooled, remove the peel from the garlic cloves and put the stalks from the peppers removing all the seeds inside. You should be able to do this with one swift tug.
3. Place all ingredients except the chickpeas in a food processor or nutribullet and blend on high until well combined, stopping occasionally to scrape down the sides. Then add the chickpeas and blend again until a creamy consistency is achieved. Add more tahini if you like it creamier, more lemon if you like more zest, and more water if you want the hummus to be thinner.
4. Serve immediately or store in an airtight Kilner jar for up to 1 week in the fridge. This also freezes really well for up to 3 months.
To make home made Tahini
Roast sesame seeds in a dry pan until they start to colour. Remove from the heat and set aside to cool.
Once cool blend in a food processor or nutribullet until smooth, scraping down the sides as needed.
Store in a sealed jar in the fridge for approx. 1 month.
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