Blistered Shishito Hummus

Hummus is one of the easiest things to make, and is so much cheaper than buying it from the store. Since shishito harvest is still in full swing (and not showing signs of stopping), we decided to make a riff off of roasted red pepper hummus. 

This recipe is incredibly easy and perfect for dipping other veggies in-Just in time for football season snacks!

Roasted Shishito Hummus 

 Enjoying our hummus with pole beans, kohlrabi, salad turnips, and whole wheat flatbreads

Enjoying our hummus with pole beans, kohlrabi, salad turnips, and whole wheat flatbreads

Ingredients

1 1/2 cups cooked chickpeas (1 14.5 oz can)

1/3 lb shishitos 

1 clove of garlic 

1/4 cup tahini 

1/2 lemon 

salt and pepper to taste 

Olive oil as needed

Directions

1) Heat a cast iron skillet on high heat. Coat the shishitos in olive oil and salt. Once pan is heated, at to the pan. Cook until the shishitos are blistered. 

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2) In a food proccessor, combine the chickpeas, garlic, lemon, tahini, and blistered shishitos. Blend until a creamy consistency. If the mixture seems clumpy after blending for a bit, pour some olive oil in while it blends to help smoothen it up.