Roasted Red Pepper Houmous

Ingredients

• 75g tahini (or use the same weight of sesame seeds and whizz them up in a food processor with a little water)
• ¾ tsp ground cumin
• A tin of chickpeas, drained, or 100g dried chickpeas, drained and cooked for 20 mins on the boiling/simmering plate then in the simmering oven for 2 hours until tender.
• The juice of a lemon
• A clove of garlic
• 1⁄2 tsp sea salt
• 1 tbsp extra virgin olive oil
• A red pepper, roasted in the AGA roasting or baking oven for 30 - 45 mins.

How to make it...

1. Reserving a few of the chickpeas and some roasted pepper to garnish the finished hummus with, whizz all the ingredients together in a food processor until smooth.
2. Add a little water as needed to give a creamy consistency.
3. Serve in a bowl or spread out in a thick layer on a plate, garnish with a little extra virgin olive oil, the reserved chickpeas, roasted pepper finely sliced and some flaky salt and freshly ground black pepper. You could even add a dash of paprika if you wanted to spice things up!

AGA tips for cooking chickpeas

1. Soak dried chickpeas in plenty of water overnight. Add a little bicarbonate of soda if you like. Drain, place in a pan and cover with fresh water.
2. Bring to the boil then simmer for 20 mins. Pour off the white scum, top up with water, bring to the boil again then cook in the AGA simmering oven for 2 hours until tender.
3. To test they are cooked, squeeze on between your fingers. If its is soft enough to squeeze flat, the chickpeas are cooked.
4. Cooked chickpeas can be kept chilled in the fridge for a couple of days and can also be frozen.

Roasting Peppers in the AGA

1. Put a tbsp of olive oil on your hands and rub over a whole pepper.Place whole peppers directly on the grid shelf in either the roasting or baking oven. Cook for 30 mins until tender.
2. Once tender, place the pepper into a bowl, cover with cling film and cool.
3. Once cooled, cut the pepper into quarters, discard the seeds and peel off the skin. Use as needed. Roasted peppers can be stored for 2 - 3 days in the fridge, or longer in a jar covered completely with olive oil.
4. Peppers roasted in the roasting oven will have some nice charring which adds to the roasted flavour.
5. Peppers roasted in the baking oven will remain uncoloured, making them more suitable for soups or dishes with a brighter, uniform colour.

This recipe was part of our online AGA cooking demonstration with AGA specialist, Naomi Hansell. Our next demonstration is on Thursday 29th September 10-11:30am with Naomi Hansell, to book your place, please email info@edwardsandgodding.co.uk.