Hi there, I’m glad to inform you it’s time for another recipe. But first, I’d like to share with you where the inspiration for this week’s recipe came from.
As you probably noticed by now, I’m Portuguese. But until recently I’ve written everything in English. (As I’m doing now.) Recently, I’ve decided to also share all my content in Portuguese. Not only because my Portuguese readers are amazing. But also, I’m not the same person when I write in English, and there are a few things that only make sense in certain languages.
So now I’m in this weird state when I write a post. It almost feels like I have two different personalities. Which is probably true since I like to think I’m funnier in English. And sassier in Portuguese. Maybe my bi-lingual readers can tell me if any of these statements are accurate (I’m probably too sure of myself).
And in that spirit, it feels appropriate to have a double recipe. Or a recipe that can be done in two ways. And nothing is better than hummus for that.
- 250g cooked chickpeas
- 80-100ml chickpea birne
- 2 tablespoon olive oil
- 1 tablespoon tahini (liquid and smooth versions)
- 3 roasted garlic cloves
- 2 tablespoons lemon juice
- 1 teaspoon date syrup (or one medjool date)
Now add either the ingredients for the bell pepper or carrot version (both are below).
Bell pepper version
- 3 roasted bell peppers (I used the store bought ones but you can easily do it at home)
- 1/4 of minced chili
- spice mix: pepper, chili, garlic, paprika, rosemary, oregano, jalapeño, and garlic (mine’s actually called chili steak flamme — ugh)
- salt and pepper to taste (this really depends on how salty your beans/water is)
- 1 medium carrot (80–100g). Boil it for ~8 minutes, and roast it for another 10–15 minutes at 180º. The carrot should be well cooked.
- 50–100ml water, from boiling the carrot. The amount depends on how runny you like your hummus to be.
- 1/2 teaspoon cumin powder
- smoked salt (optional, but really great)
- salt and pepper to taste (again, this really depends on how salty your beans/water is)
This is the best part of making hummus. Just put everything in a food processor or blender, and pulse until it’s smooth. The creaminess will depend on how much liquid you put in and how strong your blender is. Honestly, it’s also a matter of personal taste.
My bell pepper version is creamier than the carrot one, and that’s on purpose. I used purple carrots, hence the fact that it’s not entirely orange. Point is: you should experiment and tweak the recipe.