Shisitos. All the rage eating them blistered last summer. This summer these mild-sweet Japanese peppers were yearning for something new, something involving chickpeas and tahini. The skillet-blistered shishitos lend a smokey sweet heat to the hummus. If you are into the shishitos like me, this hummus is a must make. I do have one regret in making this hummus, it's that I didn't use sesame oil. Definitely add a few teaspoons of sesame oil next time.
Shishito Pepper Hummus
1 can chickpeas, drained and rinsed
12 shishito peppers
1 heaping tablespoon tahini
juice of 1 lemon
1 clove garlic
3 tablespoons extra virgin olive oil (or 1 tablespoon sesame oil and 2 tablespoon olive oil), plus extra for blistering shishitos and drizzling on top
1 teaspoon salt
- Blister shishitos in a skillet with some olive oil on medium high heat. Sprinkle with salt and set aside to cool.
- When shishitos are somewhat cool, chop of stems and rough chop remaining peppers, saving a few whole ones for decor. Add peppers to food processor with tahini, olive oil, garlic, salt, and lemon juice. Whirl for a few seconds to make sure garlic is minced.
- Add chickpeas and whirls until smooth, you may need to add extra olive oil or bean liquor to smooth everything out.
- Spoon onto shallow dish, smooth top using the back of a spoon, add reserved shishitos and drizzle with olive oil.