Charlotte Hume's Romano Pepper Humous
Over a year ago
2,189 views
Ingredients
- 175g red romano peppers
- ½ mild red chilli
- 1 lime
- 1 lemon
- 400g chickpeas
- 2-3 tbsp light tahini
- 1 tbsp olive oil
- pinch smoke paprika
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
Halve and deseed 175g red romano peppers (or ordinary red peppers). Deseed and slice 1⁄,2 a mild red chilli,
if using. Squeeze the juice of 1 lime and
1 lemon. Rinse and drain a 400g can
of chickpeas.
Place the pepper halves, skins facing
up, on a flat baking tray under a medium hot grill. Allow the skins to blacken
(5-7 minutes). You may need to move
them around to make sure the skins
blister evenly.
Run the cooked peppers under cold water. Wait until you can handle them and carefully
rub off the blackened skins and rinse. Dry them well or the hummus will be sloppy in consistency.
Using a food processor or a hand blender, whiz the peppers with the chickpeas, red chilli if using, and the lemon and lime juice, adding 2-3 tbsp light tahini, 1 tbsp olive oil and a pinch of smoked paprika, until smooth. Serve with flatbreads or mini pittas.
Similar Recipes
View all similar
Comments (0)