If you feel for something totally new, even unexpected, I would say, then here is a post for you.
Today I’ll tell you about Hot Pepper Hummus. I’ve got this recipe from Aleksey Shvets, so far we’ve already cooked plenty of cool dishes together. We’ve already cooked classical hummus.
Generally, hummus is a national dish of middle Eastern countries, in Israel, Jordan, Turkey. But recently it’s getting more and more popular in vegetarians and people who like healthy eating.
Hummus can be served for breakfast, lunch and dinner, or appetizer, you can just make a feast of this delicatesse when you feel for it.
Classical hummus would look and taste absolutely different depending on ingredients you decide to add into it.
And you can also eat hummus in lots of different ways: Spread it on the bread, pita, lavash or add to meat or vegetable dish. Hummus will perfectly emphasize their flavour and flavour.
- 400 g chickpea
- 240 g lemon juice
- Salt to taste
- 160 g tahini paste
- 120 g water
- 10 g yeast-powder
- 5 g bell pepper
- 250 g chili pepper
- Leave the chickpea in cold water overnight Drain the water and change with fresh one. Add the yeast-powder and boil for 90 minutes until soft consistency.
- Bake the pepper until soft. Chill it. Cut it, remove the seeds and scoop the pulp with a spoon.
- Whip the hot chickpea with blender until smooth and strain through the sieve. Add the baked chili and bell pepper, tahini paste, salt, lemon juice and mix it well, gradually add water to get soft smooth consistency.
- Put the hummus on a plate, make a scoop with a spoon in the middle. Pour with the olive oil.
- You can play with amount of chili pepper.
Something about Food, East and Love
Best Hummus Recipes From All Over the World
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A new book of a food-photographer Aleksandr Slyadnev and Chef Aleksey Shvets is a culinary story of ancient eastern dish. One can easily sell a soul for a well-cooked hummus. It brilliantly combines health benefit, excellent flavour and simplicity of cooking.