Halloumi has a higher melting-point than most cheeses, meaning it holds its shape while turning a deep golden when seared in a hot pan. We sprinkled peppadew peppers on top, a slightly sweet and mild cherry pepper originally from South Africa. Cook, relax and enjoy!
What you'll need: 1 lemon 1 can chickpeas ¼ cup tahini 4 oz yellow onion 1 clove garlic 8 oz curly red kale 1½ tsp ground cumin 8.8 oz halloumi ½ oz fresh cilantro 8 pickled peppadew peppers sesame lavash olive oil coarse salt freshly ground black pepper
Equipment: strainer food processor, blender or immersion blender large skillet nonstick skillet
Recipe steps: 1. Make the hummus Juice the lemon. Rinse and drain chickpeas. Place tahini, half of chickpeas, 2 tablespoons water, 2 tablespoons lemon juice, and 1 tablespoon oil in a food processor or blender and purée until smooth (or use an immersion blender), adding more water if necessary; season to taste with salt and pepper. Refrigerate until ready to serve.
Prep ingredients Peel and finely chop onion and garlic. Remove larger kale stems then roll up rest and chop. Cut halloumi into 10 pieces.
Cook vegetables In a large skillet, heat 2 tablespoons oil over medium-high. Add onion, garlic, kale, remaining chickpeas, and cumin. Season with salt. Cook, stirring occasionally, until kale is wilted and chickpeas are well browned, about 10 minutes. Stir in remaining lemon juice and set aside.
Griddle cheese Heat 1 tablespoon oil in a nonstick skillet over medium-high. Add halloumi slices and cook until browned on both sides, 1-3 minutes total.
Assemble Spread hummus on a platter or plates. Top with halloumi and cumin-scented vegetables.
Finish Remove cilantro leaves from stems. Finely slice peppadews. Sprinkle peppadews and cilantro over vegetables and serve with lavash for dipping. Enjoy!