Wicklewoods Roasted Pepper Hummus With Crispy Lamb Recipes

HUMMUS WITH LAMB

Steps:

• Place a pan over medium high heat. Add pine nuts and toast until golden. Remove pine nuts from pan and set aside.

ROASTED RED PEPPER HUMMUS

Steps:

• In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt. Pulse a few times to chop up the chickpeas. With the motor running, pour in the olive oil and process until a smooth paste forms. Transfer to a serving bowl and serve with pita chips, celery sticks, carrots sticks and radishes.

EASY ROASTED RED PEPPER HUMMUS

Steps:

• In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

ROASTED RED PEPPER HUMMUS WITH A TWIST FROM NIDAL

Steps:

• Blend garbanzo beans, tahini, red peppers, 1/2 of the lemon juice, vinegar, garlic, and salt together in a blender or food processor until hummus is smooth, adding more lemon juice as necessary to reach desired consistency.
• Pour hummus into a serving bowl; drizzle with olive oil and a pinch of paprika.

ROASTED RED PEPPER HUMMUS

Steps:

• Set the red pepper over a gas burner on high and rotate with tongs until blackened on all sides, about 5 minutes. Transfer the pepper to a bowl, cover with a dish towel, and set aside to steam for a couple of minutes. Rub the pepper with paper towels to remove the skin¿don't worry if bits of skin remain; they'll lend some charred flavor. Stem and seed the pepper, and then roughly chop. (If using a jarred pepper, simply stem, seed and chop.)
• In a food processor, combine the chickpeas, tahini, basil, garlic, lemon juice and chili powder. Process until combined. With the motor running, drizzle in oil and then slowly add water (about 1/4 cup) until the desired consistency is reached; bear in mind that the hummus will thicken in the refrigerator. Season with salt and pepper, and chill before serving to let the flavors meld.
• Garnish the hummus with a basil sprig, and drizzle with olive oil. Serve with pita chips and crudites.

ROASTED RED PEPPER AND ROSEMARY HUMMUS

Steps:

• Rinse chick peas and place in saucepan with water to cover.
• Bring to boil and simmer for 30-60 minutes to further soften, adding more water when necessary (This step really makes a big difference: Without cooking, you get more of a gritty store bought consistency; WITH cooking, you get a true authentic creamy consistency).
• Drain in strainer and set aside.
• Slice red pepper in half and take out seeds.
• Roast halves under broiler or on grill until skin is blackened (approximately 3-5 minutes).
• Place red pepper, garlic, parsley, onions, and rosemary in food processor and mince very finely.
• Add chick peas, tahini, lemon juice, salt, cumin, olive oil, and tamari or soy sauce to food processor and mix to form a thick paste, blending for about 10 minutes total with all the taste testing and tweaking of taste (To thin consistency if desired, add more lemon juice, olive oil, or lemon juice/water combination).
• Season with cayenne pepper to desired spiciness.
• Transfer to lidded container and store in refrigerator for 12-24 hours to age.
• To serve, spread to ½ inch thickness on plate, drizzle with olive oil, sprinkle with Hungarian paprika and cumin for color and to taste.
• Serve with sliced, toasted pita, sliced baguette, or vegetables.

WICKLEWOOD'S ROASTED PEPPER HUMMUS WITH CRISPY LAMB

Steps:

• In a food processor combine the chickpeas, lemon juice, peppers, tahini paste, and garlic. Pulse until smooth.
• With the machine running, slowly add 100ml of the olive oil. Season with salt and freshly ground black pepper. Set aside
• Heat the remaining olive oil in a frying pan over a moderate heat and fry the onions slowly until they begin to caramelise.
• Sprinkle with the ground cinnamon and cumin seeds and then add the lamb mince. Cook the mixture until the mince is crispy and well browned, season with salt and freshly ground black pepper.
• Spoon the hummus into the centre of a large platter and drizzle with olive oil (or oil reserved from the peppers.
• Spoon the crispy lamb over the hummus and arrange freshly griddled pita bread around the dish. Garnish with parsley and serve immediately.