Adam Liaw’s roasted capsicum hummus
Store-bought roasted capsicum makes this change-up on hummus a simple 10-minute operation.
Ingredients
1 can chickpeas, drained
1 garlic clove
¼ cup lemon juice
¼ cup tahini
200g roasted red capsicum
1 tsp smoked paprika
½ tsp ground cumin
2 tbsp olive oil, plus extra to drizzle
pita, to serve
mixed olives, to serve
cubes of feta, to serve
Method
Combine the drained chickpeas, garlic, lemon juice, tahini, roasted capsicum, smoked paprika and cumin in a food processor or blender with about 2 tablespoons of cold water and blend to a smooth dip, adding the olive oil in a thin stream. Transfer to a bowl and drizzle with more olive oil. Serve with pita, olives and cubes of feta.
Adam’s tip: To roast capsicum, just blacken the skin over an open flame, then place in a bowl, cover with a plate to steam the capsicums, then rub off the burnt skin.
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Adam Liaw’s chicken and potato koftas
These delicious koftas are full of flavour and are best served with plenty of fresh vegetables.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
