We wanted to celebrate our recent engagement with our friends so we invited them to have a tapas night at home. Because we are on a “healthy” trend we decided to do two Spanish tortillas, chorizo and corn cakes with guacamole and roast peppers hummus. For the tortillas I followed this recipe and for the guacamole I used this thermomix recipe but for the hummus I kind of mixed things up…
Ingredients
- 1 red bell pepper
- 150 g dry chickpeas
- 3 tbsp tahini
- 2 tsp ground cumin
- 1 tsp fine sea salt
- 1 garlic clove
- 40 g lemon juice (approx. 2 lemons)
- 20 g olive oil
- Thermomix or 1 medium pot and food processor
Let’s cook…
First we need to put the chickpeas to soak. Long and not helpful method to follow when you are in a hurry is to soak them in a three parts of water for each part of chickpeas for 12 hours. Short and almost perfect method is to boil about a litre of water either on a pot or a kettle, put the chickpeas on a bowl and add the water and let them soak for an hour.
Next we roast the peppers: Preheat the oven 250C on broil / grill (look for this symbol: 
). Cut the peppers in quarters lengthwise and remove the core and seeds. Place them skin-side up on a baking sheet and once the oven is hot get them in for 15 to 20 min, until skin is black (I know it sounds like they would burn and taste awful but trust me, this is the way!). Once cook, put them inside a resealable plastic bag or on a bowl covered with plastic wrap and set aside, this way the skin would be easier to remove since they would steam a bit.
After this time, drain soaked chickpeas through simmering basket. If you have a thermomix: place drained chickpeas, 500 l water, cumin and salt in mixing bowl then cook 40 min/100°C/speed spoon, if not set a pot with the water to boil and once bubbling add the rest of the ingredients and simmer. Set aside and leave to cool for 30 minutes.
After this time, mix tahini with lemon juice (in thermomix 10 sec/speed 5), then add garlic, 20 g oil and blend 10 sec/speed 5 or use a food processor to blend. Add chickpeas and blend 1 min/increase speed slowly to 10 or use food processor to blend. Remove the skin from the red peppers and add them to the mix, blending again as before.
Transfer to a serving dish, cover with cling film and leave to cool for 2 hours (if you are hungry don’t wait it would still taste amazing!). Before serving, drizzle with remaining 20 g oil and dig in!
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