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Roasted Red Capsicum Hummus

by MJD-S

I thought I had posted this recipe from Pinch My Salt before - but after making this for Tracey the other week it appears I hadn't.... not that I should be surprised as there hasn't been much time for blogging at all! So here is my version with notes especially applicable to recreating this in Japan! Ingredients

1 can chickpeas/garbanzo beans, drained and rinsed (The Meat Guy has the best deals on these - but your local supermarket should have)
1 red bell capsicum, roasted, peeled and seeded (that's peppers to you Yanks)
1 tablespoon chopped red onion
1 clove of garlic, minced or pressed (or the ol' handy tube of minced niniku!)
1 tablespoon tahini (ah... this oddly enough can be tricky to find! This kuki brand neri goma (white) is a pretty good alternative and more importantly not a sweet sesame spread!)
juice of 1 lemon
2 tablespoons olive oil
1/2 teaspoon honey (I use Maple Syrup because infants shouldn't have honey - and EM loves this stuff)
1/2 teaspoon sriracha (This can be found at Kaldi Coffee Farm or their online store and I see they just got the Super Hot and Super Garlic types now too!)
1/2 teaspoon ground cumin
1/2 teaspoon salt

Roast and peel the capsicum. Chuck everything into a blender and pulse pulse pulse! The secret to peeling capsicum is getting the steam to lift the skin off - you can do this by covering them as soon as you roast them - such as putting them in a heatproof bowl and covering that with a plate.

Next entry: Lemon and Dill Jelly
Previous entry: Spinach Rice Croquettes

Added spice....

Definitely have to make this. Looks AWESOME! Have bookmarked to make sometime soon!

Lulu
Location: Chiba
10/04/18 07:39 AM