Do you often buy hummus from a jar? A shame, because it’s quite easy to make yourself! And it tastes so much better too. Sandra Ysbrandy makes a paprika hummus with halloumi. That is an unripened Cypriot goat cheese. It is also called grill cheese because it does not melt when heated. It gets a crispy jacket.
Ingredients, for 4 to 6 people
- 1 bulb of garlic
- 4 tablespoons extra virgin olive oil
- 2 red peppers
- 1 jar chickpeas (400 g)
- 1 tablespoon tahini
- 1 teaspoon smoked paprika powder
- 1 teaspoon cumin powder
- 0.5 teaspoon cayenne pepper
- 0.5 lemon
- 6 slices of whole wheat bread
- 1 piece halloumi
- 5 grams of flat-leaf parsley
- 1 ice cube
Additional supplies
- Aluminium foil
- Food processor
Preparation method pepper hummus
Preheat the oven to 200 degrees. Cut a piece off the top of the garlic to expose the cloves. Place on a piece of aluminum foil and drizzle with 1 tablespoon of oil. Sprinkle with salt and pepper and fold closed. Roast the garlic in the oven for 30 minutes. Unfold the foil and let cool for 10 minutes.
In the meantime, cut the peppers into coarse pieces and divide them on a baking tray lined with baking paper. Drizzle with 1 tablespoon of oil and bake in the oven for 20 minutes.
Remove the garlic cloves from the skin with the back of a teaspoon. Drain the chickpeas. Grind the pepper, garlic, chickpeas, tahini, paprika powder, cumin powder, cayenne pepper and 1 ice cube in the food processor. Season with lemon juice, salt and pepper.
Bake the bread in the oven for 5 minutes until crispy and cut in half diagonally. Cut the halloumi into cubes of about 2 centimeters. Heat 2 tablespoons of oil in a frying pan and fry the halloumi until golden brown. Stir regularly. Finely chop the parsley and stir into the halloumi.
Divide the hummus on a plate and make a well in the center. Spoon the warm halloumi cubes into the hole and serve with the bread.
Sandra Ysbrandy can be heard every Thursday on the broadcast of Delicious lunch with Daniel Dekker on NPO Radio 5. For more recipes from Sandra, visit our recipe page.
(Source and photo: Sandra Ysbrandy)
