Red Pepper Hummus

Ingredients:

• 2 whole red bell peppers 
• One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
• 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
• 1/4 cup (59 ml) tahini
• Half of a large garlic clove, minced
• 2 tablespoons olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• Pinch cayenne pepper 
• 1/2 to 1 teaspoon kosher salt, depending on taste

Instructions:

1. Move an oven rack so that it is about 5 inches from the broiler. Turn oven broiler on.
   Remove core of peppers then cut into large flat pieces. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred.
2. Add peppers to a resealable plastic bag, seal then wait 10 to 15 minutes until cool enough to handle. Or, add peppers to a bowl then cover with plastic wrap and wait 10 to 15 minutes. Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces to use as a garnish when serving then roughly chop the rest.
3. In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
4. Add the olive oil, minced garlic, cumin, cayenne pepper and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
5. Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
6. Add peppers to hummus and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water until the consistency is perfect.
7. To Serve:
   Finely chop reserved pepper from earlier. Then, scrape the hummus into a bowl, make a small well in the middle and add finely chopped peppers.
8. To Store:
   Store homemade hummus in an airtight container and refrigerate up to one week.

http://www.inspiredtaste.net/22016/roasted-red-pepper-hummus-recipe/

Poulet Basquaise

Ingredients: 1 whole chicken, about 4 lb, cut into 8 pieces Salt Pepper Pinch of cayenne pepper or piment d’Espelètte 2 tbsp olive oil 1 tbsp butter 2 red bell peppers, cut into fine julienne 2 green bell peppers, cut into fine julienne 1 onion, thinly sliced 16 ounces canned Italian plum tomatoes 1/2 cup white wine 1/2 cup water 1/2 cube chicken bouillon or 1/2 cup light chicken stock or broth (See Note) 3 sprigs of flat parsley, finely chopped Rice pilaf Instructions: Season the chicken all over with salt, pepper, and cayenne. Heat the large pot over medium-high heat and add the oil. When the oil is hot, add the butter. When the butter has foamed and subsided, add the chicken, skin side down, and brown on that side only. Remove the chicken and set aside on the plate. Add the peppers and onion to the pot and reduce the heat to medium low. Cook for about 10 minutes, then add the tomatoes and cook until the liquid is reduced by half. Stir in the wine, scraping, scraping—as always—to get the good stuff up. Cook until the wine is reduced by half, then add the water and the bouillon. Return the chicken to the pot, making sure to add all the juice on the plate. Cover the pot and cook on low heat for about 25 minutes. Remove the chicken to the platter. Crank up the heat to high and reduce the sauce for 5 minutes. Season with salt and pepper and add the parsley. Pour the sauce over the chicken and serve with rice pilaf. http://www.foodandwine.com/recipes/poulet-basquaise