Chefs Reserve 100ml

Recipe to try

Artichoke & Roasted Pepper Hummus Plate with Chefs Reserve

Serves: 4

Ingredients

• 2 tablespoons Chefs Reserve
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• ⅛ teaspoon Black Peppercorn Ground Fine
• 2 cups drained canned artichoke hearts, quartered
• 2 cups drained roasted red peppers, sliced
• 1 tablespoon neutral cooking oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 3 tablespoons water
• Pita wedges, for serving

Method

1. Whisk the featured balsamic with the olive oil and black pepper.
2. Heat the neutral oil in a large skillet over medium heat. Add drained canned artichoke hearts, quartered and drained roasted red peppers, sliced. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
3. Blend the chickpeas, tahini, water and half the seasoning mixture until smooth. Spread on a platter.
4. Top with the cooked vegetables and remaining seasoning mixture. Serve with pita wedges.