Hummus with fire Roast Pepper and Cucumber

I have lot of hummus at all different parties, nothing beats Dalida's. She is a Lebanese lady also a great cook too. Her hummus is light and creamy, fruity intense extra virgin oil touch you tongue at first than the fresh chick peas speak for itself. Of course I get the recipe from her. I give it a little twist which I pair it with fire smoky roast pepper and crunch refreshing cucumber for more texture. I guess I will make her proud. 

　
















Preparation time:  overnight soaked chick peas and 10-15 minutes to put everything together.

Make about 1 1/2 cups hummus.

Ingredient:

1. 8 ounce chick peas.

2. 1 American cucumber peeled few stripes, and cut it about 1cm thick.

3. 1 can fire roast red pepper in vinegar water, cut into 1/2 inch square.

Flavor

1. 1 clove garlic rough chopped.

2. 1 teaspoon Tahini (sesame paste), and 1 teaspoon oil from the top of sesame paste.

3.  1 tablespoon good extra virgin oil.

4. Half lemon zest and juice.

5. I teaspoon lemoncholo. ( If you have it )

6. Salt, white and black pepper.

7. I teaspoon cilantro finely chopped.

Soak chick peas and garlic in the water about 1 inch high over night, keep it in the cool place at room temperature.(over soaking in worn temperature too long, peas might go bad).  save 1/4 cup for decorate.

Use medium high heat, steam chick peas with its own remain water about 30 minutes. Let it cool down for easy handle, then move into the food processor add in sesame paste, sesame oil, lemon zest, lemon juice, salt, white and black pepper, water( if you need to add in more).  keep blending until smooth like paste, lemoncelo will make this so bright if you have it.  Sprinkle the remain chick peas and cilantro, drip extra virgin olive oil on top of the dish.  Sever it cold.  It's a good summer appetizer, no guilty charge.