Roasted Apricot & Sweet Pepper Hummus w/ cold Green Bean dippers

By Texaschef11

Ingredients

• ~1 c. cooked Chickpeas
• 2 Apricots, halved & pitted
• 3 small Sweet Peppers
• 3 cloves garlic, peeled
• ~2 Tbs. Olive Oil
• juice of 1 Lemon
• sea salt
• freshly ground pepper
• pinch of Cumin
• fresh, uncooked green beans
• sea salt

Details

Servings 2

Preparation

Step 1

Begin by "roasting" the apricot halves, sweet peppers, and garlic on a hot comal or cast iron skillet...or under a hot broiler...until charred.

In the meantime, bring a big pot of salted water to a boil. Snap the ends of the green beans off and drop into boiling water. Let cook just a few minutes, until al dente. You want to be able to pick them up without having them droop. Quickly pull out of boiling water with a slotted skimmer or strainer and transfer to an ice bath. This will stop the cooking. Set aside on a clean towel to dry.

Remove the roasted peppers to a bowl and cover with film. Let steam until cool enough to handle, then slide of the skin and remove stem and seeds.

Place the chickpeas, roasted apricots, roasted garlic, and the roasted sweet peppers in the bowl of a food processor. Add the olive oil, juice of a lemon, a good pinch or so of salt, a good grating of black pepper, and a big pinch of cumin. Process until very smooth. If the mixture seems a bit thick, add a tablespoon or so of water at a time until it is a good consistency for dipping. Taste and adjust seasoning if necessary.

Serve the hummus cold or at room temperature with the cold green beans on the side for dipping...sprinkled liberally w/ sea salt.