Charred baby peppers & beetroot hummus.



Ingredients for the beetroot hummus:

  • 2 beetroots roasted & peeled (also, you can boil them if you like)

  • 1 tsp toasted cumin seeds

  • 1 clove of garlic

  • 1tbsp tahini (Sesame paste)

  • Juice of 1 lemon

  • 1tbsp extra virgin olive oil, plus extra for drizzle

  • Salt to taste

 

Pre-heat your oven to 180°c


Take 2 large beetroots & place them in a roasting dish with a pinch of salt & a drizzle of olive oil. Cover them with tin foil & roast for about 1 hour or until soft.


When the beets are cooked carefully peel off the outer skin. I usually let them cool for a few minutes so I don't burn myself.


Then take all of your ready ingredients & blend all together & season to taste.

 

Roasted baby peppers:

  • 6 baby peppers

  • 1tsp olive oil

  • 1tsp red wine vinegar

  • salt & pepper to taste

  • 1tbsp chopped pistachios

  • picked Thai basil for garnish

 

While Beetroots are cooking you can start on the peppers. Start by cutting each pepper in half length ways.


Rub the olive oil, salt & pepper onto the baby peppers.


Preheat a griddle pan or large heavy fry pan to a medium high heat.


Then place the peppers directly on the grill cut side facing down.


Allow for the peppers to cook for 3 to 5 minutes on each side to get the desired charred smoky flavour.


Once tender turn off the heat & drizzle the vinegar directly onto the peppers so they absorb all that flavour.


Serve on your beetroot hummus along with some chopped pistachios & basil.

Enjoy 😀

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