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.
Ingredients
Method
- 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.
- Presentation:
- 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.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
Screen stays on while you cook