Hummus is quick and easy to make, and switching up just a few ingredients can give you some tasty variations. Our favourite is charred pepper, with lots of garlic and lemon juice. Serve with fresh pita bread or veggies for dipping. I also added a dash of local Heartbeat Hot Sauce to this batch for a bit of zing.
It's easy to char peppers by using a gas stovetop or BBQ. You can char the peppers whole or chopped (as I've done here). Wash peppers and trim the stem (if charring whole). Place on a rack over open flame set at medium and char until the skin is blackened and starting to peel. Pop the hot peppers into a paper bag or plastic container with a lid, seal and let cool for a few minutes. Remove from the bag and peel off the skin. Use as directed in recipe. (P.S. roasted peppers are also amazing on chicken chipotle unwraps...) If you don't have access to a gas stovetop or BBQ, you can roast peppers under the broiler, but you might want to get Google to help you with some advice on that - I've never done it.
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Jean E. Pendziwol
I live on the north shore of Lake Superior where I write books for kids and adults. I express love and care through food and have a particular fascination with bread! Join me as I explore the cultural significance of bread around the world and experiment with recipes for everything from quick breads to flatbreads, soudoughs and brioche. It promises to be a delicious journey!