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
freshly ground black pepper
food processor, blender or immersion blender
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.
Peel and finely chop onion and garlic. Remove larger kale stems then roll up rest and chop. Cut halloumi into 10 pieces.
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.
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.
Spread hummus on a platter or plates. Top with halloumi and cumin-scented vegetables.
Remove cilantro leaves from stems. Finely slice peppadews. Sprinkle peppadews and cilantro over vegetables and serve with lavash for dipping. Enjoy!