ROASTED JALAPEÑO-POMEGRANATE HUMMUS
Here’s a fruity, spicy way to kick-start your day
Serves 4-6 2 to 3 fresh jalapeños, depending on preferred spice level 2 cans chickpeas, drained ¼ cup tahini 1 tsp garlic paste 2 lemons, juiced 1 tsp cumin powder 1 tsp salt A drizzle of olive oil The seeds of ½ pomegranate Bread and cut vegetables, to serve Set a gas burner to medium or heat your grill to high. Spear a jalapeño on to the end of a long metal skewer. Hold the jalapeño about 5cm away from the flame, keeping your hands well away. Roast for 1 to 1½ minutes on each side, until the skin is charred and blackened evenly all over. Repeat with the remaining jalapeños. (Using a grill, you can do them all at once). Wrap the jalapeños in foil and allow to steam for a few minutes. Then peel the skin and discard the seeds. It is advisable to wear gloves for this step. Whizz the roasted jalapeños, chickpeas, tahini, garlic paste, lemon juice, cumin powder and salt in a food processor until smooth. Transfer to a bowl. Top with pomegranate and drizzle with olive oil. Serve with Arabic bread and crudités.