PIADINA ROMAGNOLA WITH VEGGIES, ARUGULA, AND STRACCIATELLA CHEESE
1 June, 2020
HIBISCUS ICED TEA
21 June, 2020

CHEESE BOARD WITH ROASTED RED PEPPER HUMMUS

Those of you who read my posts frequently probably know that I am a huge fan of hummus. It’s one of my favourite snacks and whenever I find time I like posting a new recipe. Apart from the classic recipe, on this blog, you will also find beetroot or red lentil hummus, one of my favorite. On this occasion, because I discovered this cool new sesame seed cream in Gadis Supermercados, I thought I’d prepare a roasted red pepper hummus to accompany it with a cheese board.

Most of you also know that I love cold meats and cheese boards. Not only do I enjoy taking time to prepare them myself, but it’s also something I frequently order in restaurants. My “condition” becomes more “serious” if I am abroad, traveling in some countries like Italy or France. These countries are paradise when it comes to this type of food. During a surprise visit that Thomas planned for my birthday to Bordeaux, three years ago, I ordered a cheese board everywhere we went. 

When I prepare them at home, I like combining cold meats with cheese and other things. Recently, for example, I posted an idea for a board that included mini bowls with baba ganoush and aubergine rolls. 

So, I hope you like this idea of accompanying a board with hummus!

 

INGREDIENTS for the hummus 

150 gr (¾ cup) cooked chickpeas or 100 gr (½ cup) dry chickpeas 

2 big red peppers 

1 ½ tbsp tahini

1 tbsp paprika

2 tsp. cumin 

1 ½ tbsp extra virgin olive oil

The juice of half a lemon

A pinch of salt 

 

PREPARATION

If you want to prepare hummus with dry chickpeas, soak them in a bowl of water. Change the water 3-4 times, so that all the impurities disappear. Leave them in the water overnight. In the morning cook them for 90 minutes (25 minutes if using a pressure cooker).  If you are going to use pre-cooked chickpeas, just skip this step, but drain them thoroughly. 

Now, place the peppers (without the seeds and covered with foil paper) in a baking dish and bake them for 20-25 minutes or until you see the skin starts looking a little charred and soft. Remove them from the oven, let them cool and then peel them. Put them in a blender or food processor with the rest of the ingredients and blend them until you get a smooth cream.   

Serve the pepper hummus accompanying your cold meat and cheese board and buon appetito!! 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *