Blistered Shishitos Recipe

Prep

Rinse and dry the shishito peppers thoroughly. Trim any long stems if needed but leave most stem intact so peppers are easy to pick up.

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot, about 4–5 minutes. The pan should be smoking slightly.

Add 2 tablespoons olive oil to the pan and swirl to coat. Add the shishitos in a single layer (they may overlap slightly) and let them cook without stirring for 1–2 minutes to blister on one side.

Toss or shake the pan and continue to cook, stirring occasionally, until most peppers are blistered and have blackened spots all over, 5–7 minutes total. If any pop and release steam, be cautious.

Season immediately with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Transfer to a serving plate and keep warm while finishing hummus and gremolata.

Serve hot with lemon wedges on the side for squeezing over peppers.

Preheat oven to 220°C (425°F). If you want extra smoke, soak a small handful of applewood chips according to package instructions and place in a small foil pouch with holes; alternatively plan to add 1 teaspoon liquid smoke into the blender later.

Toss the halved carrots with 1 tablespoon olive oil and a pinch of salt. Spread them cut-side down on a rimmed baking sheet. Roast until deeply caramelized and lightly charred at edges, 25–30 minutes, flipping once halfway if needed.

While carrots roast, warm the drained chickpeas in a small saucepan with remaining 1 tablespoon olive oil for 2–3 minutes just to take the chill off; this helps blend more smoothly.

Once carrots are done, let them cool slightly (5 minutes) then transfer to a blender or food processor along with the warmed chickpeas, 3 tablespoons tahini, 2 tablespoons lemon juice, 1 teaspoon smoked paprika, minced garlic clove, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper and 1–3 tablespoons water or reserved chickpea liquid to reach desired consistency.

If you want more pronounced smoke, add 1 teaspoon liquid smoke now. Blend until very smooth, stopping to scrape down sides. With motor running, drizzle in 2 tablespoons olive oil to make the hummus silky. Taste and adjust salt, lemon, or smoked paprika.

Transfer hummus to a bowl, cover and keep warm or at room temperature. Drizzle a little olive oil and a pinch of smoked paprika on top if desired when serving.

Toast the shelled pistachios in a small dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Watch carefully to avoid burning. Remove to a plate to cool.

Roughly chop the cooled pistachios (or pulse briefly in a food processor) until you have small coarse crumbs — you want texture not a powder.

Finely chop the parsley and zest 1 lemon. Combine chopped pistachios, parsley, lemon zest, minced garlic clove, 1 teaspoon extra-virgin olive oil, 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper in a small bowl. Stir to combine. Taste and adjust salt or lemon as needed.

Set gremolata aside at room temperature until ready to serve.

Spoon smoked carrot hummus into a shallow serving bowl. Make a small well in the center and drizzle 1 teaspoon olive oil and a pinch of smoked paprika if using.

Place the blistered shishitos alongside or on a separate platter. Spoon pistachio gremolata over the hummus or scatter it on top and around the plate so guests can dip peppers into both dips.

Garnish with extra parsley or crushed pistachios if desired and serve immediately with lemon wedges.