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I thought I had posted this recipe from Pinch My Salt before - but after making this for Tracey the other week it appears I hadn’t…. not that I should be surprised as there hasn’t been much time for blogging at all!

So here is my version with notes especially applicable to recreating this in Japan!

Ingredients
1 can chickpeas/garbanzo beans, drained and rinsed (The Meat Guy has the best deals on these - but your local supermarket should have)
1 red bell capsicum, roasted, peeled and seeded (that’s peppers to you Yanks)
1 tablespoon chopped red onion
1 clove of garlic, minced or pressed (or the ol’ handy tube of minced niniku!)
1 tablespoon tahini (ah… this oddly enough can be tricky to find! This kuki brand neri goma (white) is a pretty good alternative and more importantly not a sweet sesame spread!)
juice of 1 lemon
2 tablespoons olive oil
1/2 teaspoon honey (I use Maple Syrup because infants shouldn’t have honey - and EM loves this stuff)
1/2 teaspoon sriracha (This can be found at Kaldi Coffee Farm or their online store and I see they just got the Super Hot and Super Garlic types now too!)
scant 1/2 teaspoon ground cumin
1/2 – 1 teaspoon kosher salt (to taste)

Method
First some tips on roasting the capsicum

As for the rest of the method - well just bung everything into a blender and pulse, pulse, pulse! I need to do a lot of scraping down in my crappy blender to get a nice smooth hummus - but really it depends on your blender and how rough you like it baby.

• Definitely have to make this. Looks AWESOME! Have bookmarked to make sometime soon!

  Lulu
  Location: Chiba
  10/04/17 02:39 PM