Real vegetarian food, served in an imaginary world...

Wednesday 15 June 2022


2 jalapenos (or up to 4 for a hotter dip)
3 garlic cloves
2tbsp olive oil
1 large can chickpeas
1tbsp lemon juice
1tbsp tahini
small bunch coriander
1tsp chilli powder
1tsp paprika
1tsp cumin
2tbsp sweet chilli sauce

Place whole jalapenos and garlic cloves in a baking tray with 1tbsp of the oil.
Roast at Gas 6/ 200C for 15 minutes, shaking halfway through.
Remove the garlic and set aside. Put the jalapenos in foil and leave to steam for a few minutes.
Drain the chickpeas over a bowl and place them and about half the liquid in a food processor.
Add the coriander stalks and half the leaves, along with the chilli powder, chilli sauce, paprika, cumin, lemon juice and tahini.
Pour in the remaining 1tbsp of oil, plus the used oil from the tray.
Squeeze the garlic cloves out of their skins and add them.
Carefully undo the foil. Slice the jalapenos open and remove the seeds.
Add the skin and flesh to the blender with the other ingredients.
Whizz until smooth and season to taste.
Serve with the remaining coriander leaves.
Lovely on toast.

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