Food from the Sun. Neven Maguire
Roasted Red Pepper and Chilli Hummus with Crispy Tortilla Chips
Serves 4-6 | VEGETARIAN
1 large red pepper olive oil, for cooking
1 red chilli (mild)
400g can of chickpeas, drained and rinsed
juice of 1 lemon
2 garlic cloves, peeled and crushed
good pinch of ground cumin
100ml (312fl oz) tahini (sesame seed paste), optional
2 tbsp extra-virgin olive oil pinch of sweet or smoked paprika
Maldon sea salt and freshly ground black pepper
roughly chopped fresh flat-leaf parsley, to garnish
For the tortilla chips
4-6 soft flour tortillas olive oil, for brushing
This variation on traditional hummus has a fantastic, vibrant colour. Here it is served with home-cooked crispy tortilla chips, which are much lower in fat than the ones you buy. It’s also great spread on crackers or chunks of warm bread, or scooped up with toasted garlic bread.
Preheat the oven to 200°C (400°F), gas mark 6. To prepare the tortilla chips, place two baking trays in the oven for about 5 minutes until well heated. Meanwhile, brush both sides of the soft flour tortillas with olive oil, then cut in half. Cut each half into four triangles and arrange on the heated baking sheets. Place in the oven for 3–4 minutes until crisped up.
Place the whole red pepper in a roasting tin and drizzle with a little olive oil. Roast in the oven for 15 minutes, then add the whole chilli and drizzle over a little more olive oil. Continue to cook for another 15–20 minutes until both vegetables are completely tender and nicely charred. Transfer to a plastic food bag and leave to cool completely. This will help to steam the skins off. When cool enough to handle, peel both, cut in half and remove the cores and seeds. Roughly chop the flesh.
Place the red pepper and chilli flesh in a food processor with the chickpeas, lemon juice, garlic, cumin, tahini (if using) and 4 tablespoons of water. Blend to a creamy purée. Taste, then add more lemon juice, garlic, cumin or some salt if needed. Turn out into a wide serving bowl, and smooth the surface with the back of a spoon. Drizzle with the extra-virgin olive oil and sprinkle over a little paprika and freshly ground black pepper. Garnish with the parsley. To serve, arrange the crispy tortilla chips on a platter next to the bowl of roasted red pepper and chilli hummus.
VARIATION
Avocado Hummus
Instead of the red pepper and chilli, you will need one ripe avocado. Hass avocados are available all year round and have a lovely creamy texture, but other varieties are also fine to use. Cut the avocado in half, remove the stone and scoop out the flesh into the food processor with the rest of the ingredients. Proceed with the final stage of the recipe as described opposite.
Halloumi with Griddled Pitta and Red Onion, Bean and Tomato Salad
Serves 4 | VEGETARIAN
250g (9oz) halloumi cheese
1 tsp sweet or smoked paprika
1 tbsp olive oil
juice of 1/2 lemon
4 white pitta bread
For the salad
1 garlic clove, peeled and crushed
finely grated rind and juice of 1/2 lemon
1 tbsp extra-virgin olive oil
400g can of haricot beans, drained and rinsed
12 vine cherry tomatoes, halved
1 small red onion, peeled and diced
12 pitted black olives
1 tsp chopped fresh flat-leaf parsley
1 tsp chopped fresh mint Maldon sea salt and freshly ground black pepper
I first enjoyed halloumi while on holiday in Cyprus, where it has been produced for centuries. It is a semi-hard cheese prepared from the milk of sheep, cows or goats and then sometimes rolled in wild mint. It has a distinct and pleasant flavour and is versatile to cook with, as its soft springy texture always retains its shape even when fried or grilled.
To prepare the salad, place the garlic, lemon rind and juice and olive oil in a large pan set over a low heat, stirring to combine. Stir in the haricot beans with the tomatoes, red onion, olives and herbs, add salt and pepper to taste, then leave to warm gently for 5 minutes. Remove from the heat and place in a bowl to marinate for 1 hour, which will allow the flavours to develop.
When ready to cook the halloumi, heat a griddle pan and a frying pan, until both are very hot. Cut the halloumi cheese into four thick slices and dip them in cold water, then dust all over with the paprika. Add the olive oil to the heated frying pan, then add the halloumi slices. Fry for 4 minutes, turning once, until golden. Remove the pan from the heat and squeeze the lemon juice over the cheese.
Meanwhile, arrange the pitta bread on the griddle pan or under a preheated grill and cook for 1 minute, turning once until puffed up and lightly charred. Alternatively, put the pitta in a toaster for a minute or two. Cut into slices on the diagonal.
Spoon the red onion, bean and tomato salad into the centre of four plates and arrange a piece of grilled halloumi on top, spooning over the lemon-flavoured pan juices. Arrange the griddled pitta slices on the side to serve.
Serves 4-6
12 thick slices of rustic bread, preferably sourdough
1 garlic clove, peeled and halved
4 tbsp extra-virgin olive oil
Warm grilled breads with various toppings appear all over the Mediterranean, and make the perfect nibble at a drinks party. The key to success with this dish is to use the finest-quality ingredients. Splash out on the best extra-virgin olive oil and get some lovely rustic bread, or if you’re really lucky you might be able to find wood-fired sourdough.
To prepare your bruschetta, preheat the grill to medium or heat a griddle pan and use to toast the slices of bread on both sides. Remove the toast from the heat and immediately rub one side with a piece of garlic.
Drizzle