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.