One day, I won’t be a horrible food photographer.
1 red bell pepper
1 16-oz can chickpeas
1-2 tablespoons tahini OR a few tablespoons sesame seeds
3-4 cloves garlic
Wash the red pepper and roast it either directly over your gas stove (for those of you who love danger and/or fire) or broil it until the skin gets black and blistered. Place the still-hot pepper in a paper bag or in a bowl covered in plastic wrap and let it cool; this allows the pepper to steam the skin, making it way easier to remove. In the meantime, finely slice or use a mandolin on (again, for danger lovers. This is the MOST DANGEROUS HUMMUS.) a sweet onion and caramelize. Drain the chickpeas and get out the food processor. Blend the total heck out of the chickpeas and tahini, or if you don’t have tahini because your local grocery store doesn’t even know what shallots are (plebeians), blend the total heck out of a few tablespoons of sesame seeds before adding the chickpeas (or use a mortar and pestle). This is not the optimal method, and you’ll probably get whole seeds left in there. Next, peel and dice the pepper, and add that with the onion and garlic. Add a few tablespoons of olive oil and a splash of lemon juice and taste for flavor. Feel free to add whatever spices. Serve with veggies and crackers. Or EXTREME SPORTS.