God's own bowl

Yesterday on a whim, I scooped up the curtains, put them all to wash. Yesterday on a whim I wore my cleaning gloves and rubbed my oven squeaky clean. Yesterday on a whim, I made a Hummus bowl. And it's huge in my world right now. My reward for the day's labour.

Few things compare to the joy of a perfectly cooked and presented home-cooked meal. Also, rustling up a good meal, no matter how difficult or consuming it might be, never leaves you exhausted. Once the dish is plated and presented, the beauty of that moment engulfs your being. You want to make slow romance to it before you hungrily wolf it down. 

This Hummus Bowl with Roasted Vegetables tossed in Bhut Jolokia ain't for the faint hearted. Quite literally. Bhut Jolokia holds the notoriety of being one of the fieriest chillies in the world. Also known as Ghost Pepper, this Chilli grows in India's North Eastern states. It's a 1000 times hotter than your average Green Chilli. Interestingly, it finds use outside of the world of plates and palates. The Indian Military has used the Bhut Jolokia to produce a deadly grenade. Now, put that thought aside when you use it in your food. 

Ingredients

For the Hummus

- 100g cooked chickpea

- 1tbs Tahini

- 1/2 teaspoon Kosher Salt

- 2tbs Olive Oil

- 10 cloves of Garlic

For the Roasted Vegetables

- 1 diced carrot

- 1 chopped Red Pepper

- 1 chopped Yellow Pepper

- 7-10 small florets of Broccoli

- 1 diced Zucchini

- 1tbs EVOO (Extra Virgin Olive Oil)

- 1 teaspoon salt

- 1 teaspoon garlic powder

- 1 teaspoon  

- 1/4th teaspoon of Bhut Jolokia paste (Available in supermarkets. I used this brand called PICO)

Method

1. Blitz all the ingredients for Hummus together in a blender for good 2 mins or till the time you get a smooth fluffy paste in. Spread the hummus in a bowl. 

2. Toss the Vegetables in Bhut Jolokia, EVOO and salt and roast in the Oven at 250C for 20 mins. Once out arrange on the Hummus Bowl. Devour and demolish.