Roasted capsicum hummus with charred zucchini
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Roasted capsicum hummus with charred zucchini
Method
On a gas stove flame or barbecue, place capsicums directly over the heat and grill until charred.
Cut zucchinis into 2cm batons, drizzle with extra virgin olive oil, and season with salt and pepper. Place in a hot pan and cook until charred.
Remove the charred skin and seeds from the capsicums, then place them into a food processor. Add the drained chickpeas, tahini, juice of one lemon, a splash of extra virgin olive oil, paprika, cumin, and three cubes of ice. Blitz on high for 2–3 minutes until smooth, then set aside.
Finely chop the dill.
To serve, spread a large smearing of capsicum hummus on a plate, arrange the charred zucchinis on top, and garnish with chopped dill, lemon zest, pepper, and a drizzle of extra virgin olive oil.
