ROASTED JALAPEÑO-POME­GRAN­ATE HUM­MUS

Here’s a fruity, spicy way to kick-start your day

Friday - - Fashion -

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.

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