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3 red peppers
1 red chilli pepper
1 teaspoon olive oil
1 small, red onion, finely chopped
½ teaspoon coriander
1 teaspoon ground cumin
1 can of chickpeas, (400g)
½ clove of garlic, crushed
½ unwaxed lemon, zest en juice
1 teaspoon pomegranate molasses (optional)
½ teaspoon sea salt
freshly ground black pepper to taste
Homemade hummus is quickly ready and once tasted you do not want a jar from the supermarket anymore. This version is lighter, there is almost no oil in the recipe. The roasted peppers bring a delicious flavour to the hummus. The hummus goes well with the Simit breads we plan to bake tomorrow, for Sugar Festival.
How to make roasted paprika hummus
Preheat the grill to it's hottest setting and line a grill pan or baking tray with aluminum foil
Cut peppers and chilli in half, remove seed and lists.
Place chilli and peppers cut side down on the foil, place them under the grill.
Grill the peppers in 10-15 minutes black skinned, the chilli in 5 minutes.
- remove the chilli and later on thebell peppers when done with tongs from the oven
- place them in a bowl tightly covered with cling film, the steam will loosen the skin
Meanwhile chop the onion.
Bake onion&spices soft in oil.
Wash and drain the chickpeas.
Zest and juice the ½ lemon.
Put peas, onion with spices, lemon and garlic in the blender, add 2 tablespoons water.
The schorched skin of the peppers peels off easily now.
Add the peeled peppers and chilli to the blender too.
Add salt & pepper then blend into a not too smooth hummus,
Garnish the hummus with fresh pomegranate pips.
Wishing all a happy Sugar Festival!