Per request from Twitter
- 250 ml water
- 1 tsp garlic powder or 1 TB smashed garlic
- 1 tsp ground cumin (or more, to taste)
- 1 tsp bouillon powder or Better than Bouillon or cube (chicken, chicken-tomato or vegetable)
- 90 grams besan (chickpea) flour
- 80 gram tahini
- 2 TB/30 ml lemon juice
- 2 roasted red peppers (canned is fine, fresh is brilliant)
- 1-4 TB/ 15-60 grams sriracha
- Olive oil
- large sauce pan
- immersion blender (optional) or cutting board & knife
Bring water to simmer in a larger saucepan.
Whisk in garlic powder/smashed garlic, ground cumin, bouillon.
Gradually add the besan, whisking well.
Whisk until smooth, keep stirring until it bubbles like mud in a hot spring – little explosions every few seconds.
Remove from heat.
Whisk in tahini until combined.
Add 2 roasted red peppers, either chopped very fine or mashed/puréed (or you can use an immersion blender).
Whisk in lemon juice.
Add 15 grams/1 TB of Sriracha; taste. IT WILL GET HOTTER AS IT SETS UP. My personal normal is 30 grams of Sriracha.
Put into a bowl, drizzle with good olive oil. It’s best warm; will keep in fridge for up to 2 weeks, or 2-3 days if kept covered & in the coolest spot available.