 1000 Chapel Street New Haven, CT (203) 562-3888 |
"A Vegetarian Restaurant Since 1975"
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Roasted Red Pepper Hummos, by Claire Criscuolo, RN
Serves 10-12 for appetizers
1 Organic red bell pepper, halved and seeded
3 Tablespoons extra virgin olive oil, plus 1 teaspoon for drizzling on before serving 4 Cloves garlic, sliced 1 13 ounce can organic chic peas, drained ½ Teaspoon ground cumin ½ Cup sesame tahini, sold in jars or cans in the supermarket 2 Tablespoons freshly squeezed lemon juice, from about ½ lemon 2 Tablespoons water sea salt to taste 1/4 Teaspoon black pepper paprika for sprinkling on top just before serving Preheat the oven broiler to the high setting and raise the oven rack to the highest rung. Line a sheet pan with parchment paper or spray it with non stick olive oil spray. Arrange the pepper halves cut side down onto the prepared sheet. Broil for about 10-12 minutes until the pepper halves are charred and the skin shriveled. Remove from the broiler and set the halves into a bowl and cover the bowl with an inverted plate. Set aside for about 20 minutes until the peppers "steam" and are cool enough to handle. Using your fingers, remove most of the charred skin, but leave a little behind for good flavor. Meanwhile, heat the three tablespoons of olive oil in a small skillet over low-medium heat. Add the garlic slices and cook for about 7 minutes, stirring frequently, until golden, but not brown. Set aside to cool down a bit. Place the drained chic peas into the bowl of a food processor fitted with a metal blade. Add the peeled roasted pepper halves. Add the cooked garlic and the olive oil, using a rubber spatula to scrape the skillet. Add the cumin, tahini, lemon juice, water, salt and pepper. Cover and process for about 30 seconds, stopping once or twice to scrape down the sides of the bowl, until nearly smooth. Taste for seasoning. Turn into a shallow rimmed bowl. Just before serving, use the back of a teaspoon to make a well in the center of the Hummos, then pour the remaining teaspoon of olive oil into the well. Sprinkle the Hummos lightly with paprika. |