Monday, September 13, 2010
Roasted Pasilla Pepper Hummus
Lily and I leave for Greece this weekend, and we are taking a 5-day cooking class on the Cycladic island of Kea...but we couldn't wait that long for good Mediterranean food! So, to go along with the salt-crusted fish, we created some delicious hummus, modifying a basic recipe with a pasilla pepper. I assume our class will teach us a recipe for hummus, but I think this one will give it a run for its money. This hummus is a fantastic appetizer, and is best served with a light, airy-bread (like Ciabatta) that can be used to scoop large gobs of this stuff. We ate it with olive bread. Kali orexi!
2 cloves of garlic, minced
1 can (15-16 oz) garbanzo beans
1/4 cup to 1/3 cup lemon juice
1/3 cup tahini
1 large pasilla pepper
1 teaspoon chopped, fresh basil (or 1/4 teaspoon dried basil)
1 teaspoon paprika
Kosher salt, and pepper to taste
1. Roast the pasillo pepper. I used a pan on the stove, cooking at medium, turning over until all sides were charred, about 10 minutes total. After, place pepper in a plastic bag and seal for about 10 minutes. This will cool the pepper, and let it sweat, thus making it easier to peel. Remove the pepper from the bag, and peel it with your fingers or a paring knife. It may get a bit messy. Remove the seeds.
2. Blend (in a food processor) the garlic, garbanzo beans, lemon juice, and tahini.
3. Add the pepper, and basil, and blend.
4. Add the paprika, salt, and pepper, and blend.
5. If the hummus is too thick, add a little bit of olive oil to the blend.
Serve with bread. Serves 4.