“I don’t wanna classify you like an animal in the zoo”
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I am a greater fan of the Buzzcocks than Pete Shelley’s solo work. I cannot deny – however – that he writes some pretty damn catchy synth-pop songs. When it comes to a name for a Hummus Club, this single is the obvious choice.
Anyone who owns a food processor is a sucker to buy hummus. It requires basically no cooking skills and homemade is always better than store-bought. It also allows you the option to customize and experiment. I generally have at least a quart of hummus in my fridge at all times. Usually, it’s a Peanut Butter hummus where I swap the tahini for smooth peanut butter. Recently I have been going the roasted pepper route. Technically hummus must be chickpeas, but I have also used white beans, black beans, and even edamame (not that great) as a base. After many experiments, I can say with certainty I am Team Chickpea when it comes to hummus.
There are two ways you can roast a red pepper. If you have a gas stovetop, turn on one burner high. Place the pepper over the flame and let it char. As each side gets charred, use a pair of tongs to rotate the pepper. When all sides have been charred, remove from the heat – place in a bowl – cover and let steam for 1/2 hour. When cool enough to touch, peel the charred skin off and de-seed.
You can also roast your pepper in the oven. Preheat your oven to 450°F. Cut the peppers in half through the stem. Remove the seeds and stems and place cut side down on a parchment or Silpat-lined baking sheet. Place in the oven and roast for 25 minutes or until skins are wrinkled and charred. Remove from oven and let cool for a minute or two. Place them in a bowl – cover and let steam for 1/2 hour. When cool enough to touch, peel the charred skin off the peppers.
roasted red pepper hummus, baby spinach, green apple, red onion, plum tomato, carrot ribbons and Aleppo pepper flakes on sourdough
Makes 1 sandwich
Roasted red pepper hummus
7-8 leaves baby spinach
3 slices of green apple, ⅛ inch slice
3 slices plum tomato, ⅛ inch slice
1 slice red onion, ⅛ slice cut into quarters
⅓ carrot, shaved into ribbons with a vegetable peeler
2 slices sourdough bread
Aleppo pepper flakes (or red pepper flakes)
salt & pepper to taste
Spread each slice of bread with hummus. Be fairly generous. I go about ⅛ inch thick on each side. Now start layering on one of the pieces of bread. Lay down a base of baby spinach – top with apple – then tomato – sprinkle salt & pepper on tomato – add onions then carrot ribbons – finish with a sprinkle of pepper flakes (and hot sauce if that’s your thing). Top with the other slice and cut in half and eat. Soon, you will have hummus superior in your interior.
1 15-ounce can chickpeas, reserve aquafaba
3-4 tablespoons peanut butter
3 cloves garlic, roughly chopped
1 roasted red pepper, roughly chopped
1 lemon, juiced
1/3 cup olive oil
Salt & pepper
Put the chickpeas & 1/2 of the reserved aquafaba in a food processor. Blend until roughly smooth. Add garlic, red pepper, tahini & lemon juice – blend. Drizzle olive oil until smooth texture. Add salt & pepper to taste.