Roasted Red Pepper Hummus with Shawarma-Spiced Oil and Pepitas
Nibbles & Bites: Issue #34: Tips and tricks for charring peppers!
Roasting peppers on an open flame is up there on my list of favorite tricks that I learned while flipping through Ottolenghi’s cookbook awhile back. Charring peppers immediately blackens and blisters the outside skin of the pepper, imparting a deep smoky flavor while turning the interior flesh of the pepper into a smooth, almost silky texture that is perfectly soft. The flesh of the pepper doesn’t dry out and remains subtly sweet making it perfect for blending into dressings, sauces, soups, dips or chopping up in grain salads.
There are a few different ways to blister peppers. The easiest way to blister them is on an open flame and gas stovetop set on high heat. All you need to do is place the peppers directly on the grates for a minute or two at a time, turning them fairly frequently to ensure that the entire pepper is blackened evenly for about 4 minutes depending on the strength and heat of your gas burner. Then once completely blackened, place the peppers in a glass bowl, covering the bowl with a piece of plastic wrap or a kitchen towel. This allows the peppers to both steam and then cool slightly, making the flesh of the peppers easier to peel.
Once the peppers have cooled to room temperature, start to peel off the charred skin and discard their ribs, seeds and stems. You can also briefly rinse the pepper under cool water to remove any of the pesky lingering seeds, which will wash right off and then they’re ready to use and eat.
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