Why relegate houmous to a dip? lt may be a bit thick, but once it starts to melt and loosen in the oven, you’II find it also makes a spectacular sauce. Use this to marinate chicken and it will be the best bird you’ve ever tasted.
- 3 poblano chillies
- 3 green peppers
- 2 red peppers
- Olive oil, for roasting
- 115g tahini
- 2 tablespoons pomegranate molasses
- 120ml fresh lemon juice
- Juice of 2 limes
- 3 cloves garlic, crushed
- 1½ teaspoons sea salt
Lightly brush a grill or griddle pan with olive oil and heat to medium, or preheat the oven to 260°C.
Lightly coat the chillies and peppers with oil and set them on the grill until blistered and tender, about 5 minutes, or roast in the oven for about 15 minutes. Place the chillies and peppers in a covered pan or paper bag for a few minutes to steam and loosen the skins. When cool enough to handle, peel away the skins and remove the seeds.
In a food processor, combine the chillies and peppers with the remaining ingredients and process until smooth.