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Yummy Tummy


Roasted Pepper Hummus

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.

Soul Food

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