Another hummus recipe in my collection. I was trying to make something new out of my favorite hummus with baked garlic, and it turned out to be an awesome paprika hummus))
The cooking process is exactly the same as the classicone, only the ingredients have changed:
• 200 gr. cooked chickpeas (how to cook chickpeas wrote here),
• 2 baked sweet pepper skinless (take any other than green, he’s bitter),
• 2 heads of roasted garlic (at your wieluniu can add fresh garlic, but for my taste he is going to interfere with its rich aroma),
• 2-3 tbsp tahini,
• 2 tbsp olive oil,
* 3-4 tbsp lemon juice (you can replace half of the juice with apple or wine vinegar)
• * 1 tsp coriander,
* 0.5 tsp cumin,
* 0.5 tsp smoked sweet paprika (without it, too, super tasty, try both options),
• Pinch of cayenne chili pepper,
* Salt/pepper to taste.
How to bake pepper and garlic.
Wash the peppers, get rid of all the excess, cut in half, put the skin up and on the grill mode in the oven until the skin is charred. We take it out, put it in an airtight container, let it cool down and then easily and easily remove the skin.
And I bake garlic like this: my head, cut off a little peel from above perpendicular to the slices, wrap in foil, spread on a baking sheet and bake at 180C for about 30-40 minutes. Then I simply squeeze out the baked garlic cloves through the previously made slices. This garlic is perfectly stored in the refrigerator for a week exactly, that is, you can bake it for several dishes at once.
It is delicious to eat in its purest form with vegetables and pita chips (put the pita in the oven until it crunches and breaks), even tastier with tahini sauce, you can spread it on crispy toast and top with goat cheese and dried tomatoes, in pasta and salad as a sauce, in bowls.
With sweet hummus (with carrots, bell peppers and pumpkin) I love to make such a shawarma: smear the “tanned” side of the pita bread with hummus, throw mushrooms on top, fried with onion, garlic and soy sauce (or baked with soy sauce and garlic and onion powders), a little goat curd cheese, coriander greens, a little mint and parsley. You can also put a pickled red onion. Wrap tightly, fry in a dry pan. It turns out VERY tasty!!!