chickpea & capsicum hummus
Egor Rodichken, Pilgrim Bar
4
A perfect 'rip and dip' starter made from scratch with whole ingredients. Enjoy with an Australian craft beer and you'll feel like you're at Pilgrim Bar! This recipe should yield about 1kg of dip, which will keep for up to two weeks in the fridge.
Ingredients
- 1 ½ cup Mount Zero Australian Chickpeas
- 1 cup Mount Zero Arbequina Extra Virgin Olive Oil
- 500g red capsicums
- 1 tbsp tahini
- 1 garlic clove
- Juice of 1 lemon
- Mount Zero Pink Lake Salt, to taste
- Freshly cracked black pepper, to taste
- Handful of pepitas, for garnish
Directions
- Soak the chickpeas overnight in plenty of cold water.
- The next day, strain and then place in a saucepan with fresh salted water and cook until tender, which takes about 1 ½ to 2 hours.
- Grill the capsicums on a BBQ or stove burner until skin is burnt black all around. Place the capsicums in a large bowl and cover with glad wrap to steam them up.
- Once cooled, peel the skins and add them to a food processor along with the cooked chickpeas, tahini, garlic and lemon juice.
- Process until smooth paste, adding the olive oil slowly. You may have to adjust the amount of oil depending on the consistency of the dip you would like to achieve.
- Season to taste with salt and pepper.
- When ready to serve, toast some pepitas in a pan until golden and pour over the top of the hummus along with a drizzle of olive oil. Serve with freshly toasted bread.
