Classic Hummus Recipe with Roasted Capsicum

Posted in Featured, Recipes

Roasted Capsicum topped Hummus

Roast Capsicum Hummus

Roast Capsicum Hummus

My daughter has just returned from five months travelling. She travelled through the USA, Europe and Great Britain and Scotland. She thoroughly enjoyed herself however the lack of amenities to cook her own meals meant she was crying out for home cooked meals and fresh produce.

We had a morning together where we made hummus, and roasted a capsicum to serve with the dip. In previous months I have brought a hummus dip from the supermarket which was topped with roast capsicum however MM just gobbles it up, leaving no capsicum for me. Not keen on the preservatives either!

This morning we made a double batch of the hummus to use both for lunch and for a before dinner starter.

The recipe is as follows.

Classic HummusChickpeas

Ingredients:

2 cans of chickpeas, approx. 2 cups (make sure there is no added salt)

4 tablespoons tahini (we used unhulled tahini)

2 medium cloves of garlic, crushed

1/2 cup lemon juice

1/2 cup olive oil

2 teaspoons of sweet chilli sauce

Salt and Pepper to taste

Paprika and olive oil to serve

 

How to:

1. Rinse chickpeas in cold waters. I remove the skins that are peeling off as I think it makes the mixture smoother, the choice is up to you.

2. Add the chickpeas, tahini, garlic, lemon juice, olive oil, sweet chilli sauce, and salt and pepper to a food processor or heavy duty blender.

3. Process until smooth. Check consistency and taste and add more of what you think is missing.

4. Spoon into a bowl. Sprinkle with paprika and drizzle with olive oil and top with roasted capsicum and serve.

 

 

Roasted red capsicum

Roasted Capsicum two ways

Ingredients:

1 Large Red Capsicum chopped into quarters, removing inner membrane and seeds

How to:

1. Oven method – Preheat oven to 220°C.

2. Place prepared capsicum on oven tray, skin side up. Roast capsicum in oven until skin has blackened.

3. Remove from oven and place in zip close plastic sandwich bag or a bowl covered with plastic wrap. Allow to sweat until cool.

4. Remove from bag, and peel skin from capsicum.

5. Slice thinly and serve.

 

1. Open Flame – Turn on gas burner to high

2. Pick up capsicum pieces with tongs and hold over flame, rotating to get an even coating. Continue to rotate over flame until skin has blackened.

3. Remove from flame and place in zip close plastic sandwich bag or a bowl covered with plastic wrap. Allow to sweat until cool.

4. Remove from bag, and peel skin from capsicum.

5. Slice thinly and serve.

 

We used the open flame method. The result of this method is not as soft as the oven method however we believe that it creates a less oily roast capsicum. It is also quicker.