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A
delicious and decadent version of hummus made with smoky roasted
red peppers and creamy cashews.
(Read
the related
post.)
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| 1
red pepper (capsicum)—deseeded and quartered |
| 2
cloves garlic—roughly chopped |
| 1
tablespoon lemon juice |
| 2
tablespoons extra
virgin olive oil |
| ½
cup water |
| 14
oz (400g) canned chickpeas
(garbanzo beans)—rinsed and drained |
| 1
cup unsalted roasted cashews |
| 1
teaspoon salt |
PLACE
the red pepper (skin side up) under a hot oven broiler (griller)
for around 10 minutes or until the skin blackens all over. REMOVE
and cover the charred peppers with a clean dish towel or plastic
wrap for 5 minutes to allow the steam to loosen the skin from
the pepper flesh. PEEL off the blackened skins and roughly cut
the pepper flesh into pieces. PLACE the roasted pepper, cashews,
and remaining ingredients in a blender or food processor and
blend until smooth, scraping the sides occasionally.
Tip:
Although the taste of freshly roasted peppers is superior,
to save time you can use jarred roasted red peppers instead.
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