Olive oil and chopped flatleaf parsley, to serve
1 garlic clove, unpeeled
⅓ cup light olive oil, plus extra, to drizzle
400g can chickpeas, drained, rinsed
1 tbs tahini
½ lemon, juiced
3 garlic cloves, unpeeled
1 red capsicum
3 dried long red chillies (for a milder result, use less chillies)
½ tsp cumin seeds
½ tsp coriander seeds
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp salt
½ tsp cracked black pepper
1 tbs olive oil, plus extra to coat
1. Preheat oven to 200°C. Place unpeeled garlic for hummus and harissa on a baking tray, drizzle with a little olive oil and roast for 10-15 minutes or until golden brown. Remove from oven, peel and set aside. If you’re going to rub this recipe all over your body, just beware of the chilli around sensitive areas. Start this recipe a day ahead. The hummus and harissa are best left to develop flavours overnight.
2. To make hummus, place 1 roasted garlic clove in a food processor with remaining ingredients and season with salt. Process until smooth (if hummus is too thick, add a little water to thin slightly). Place in an airtight container and set aside in fridge until ready to serve.
3. To make harissa, char capsicum over a gas burner or charcoal grill, turning, until blackened all over. Transfer to a bowl covered with plastic wrap and set aside until cool enough to touch. Remove and discard burnt skin, stem and seeds, then roughly chop capsicum flesh.
4. Meanwhile, soak chillies in a bowl of hot water for 15 minutes. Remove and discard stalks, and roughly chop chillies.
5. Toast cumin and coriander in a hot dry pan for 2 minutes or until fragrant (be careful not to burn them). Using a mortar and pestle, grind cumin, coriander, paprika, salt and pepper to a rough powder.
6. Place all harissa ingredients, including 3 remaining roasted garlic cloves, into a small food processor or blender and process to a coarse paste. Place in an airtight container, smooth surface and top with a thin layer of oil. Set aside in fridge until ready to serve.
7. Toast or grill Turkish bread and cut into lengths to use as dippers. To serve, top hummus with harissa, drizzle with oil and garnish with parsley. Serve with Turkish bread dippers. Alternatively, you could chop up some fresh crunchy vegetables.
Beau Cook’s Food Porn
The cookbook that brings together our favourite preoccupations: FOOD AND SEX.
Lets start with the hors d’oeuvres:
Take equal portions of great ingredients and beautiful bodies.
Stir well. Leave for an hour or so to soak. Knock discreetly before entering the kitchen.