I love flour tortillas. I love them almost as much as I love pizza crust. Which is a LOT. I like to lightly toast my tortillas in a sauté pan, so they're just a little squishy and just a little crispy.
I'm always looking for an excuse to eat them. Sometimes I even make peanut butter and jelly tacos. But I digress.
Today's excuse for tortillas were some Italian peppers I found at the market. Their sign described them as, "not very hot," and "multi-use". I imagined roasting them so they were slightly blackened and pairing them with a fava bean and parsley pesto for lunch.
I was excited until I brought them up to the register and the cashier asked me, "What are these?"
"They're peppers," I replied. I mean, don't you WORK here?
"Yes, but what kind?" And then whipping out a photographic chart of all the produce in the store, he invited me to pick them out so he could properly ring them up.
I admit, I was stumped. None of the photographed peppers looked like the ones on the conveyer belt. And none of the names matched either. I almost gave up and put them back. Almost. Until...
"Oh HERE they are!" my cashier exclaimed. "Long hots!"
Finally, I got my "Long Hots" safely home and commenced lunch preparation.
First, I dug out some frozen fava beans for a pesto. I decided to steam them in a pressure cooker, which happened to be a big mistake. I torched them. Into the trash went the favas. But, not to worry, I discovered a can of little white beans! Huzzah!
The resulting hummus I made with the tiny white beans made me so happy, I have since been eating it with a spoon even SANS tortilla.
As for the peppers I did roast them in the oven. And they were delicious, except, uh.... spicier than the sign at the market lead me to believe. I later learned that these are considered the Russian Roulette of pepper, as their hotness varies a bit.
Does it ever. I would recommend removing the seeds and veins from these little guys unless you enjoy sweating while you eat. A lot. However, with seeds and veins removed - fantastic!
Here's the recipe:
Italian Long Pepper Tacos with White Bean and Parsley Hummus
Makes 4 tacos
Total time: 30 minutes
For the Hummus:
1 can of small white beans
1/4 cup extra virgin olive oil
1 bunch of parsley (about 1 cup, packed)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2-3 tbsp freshly squeezed lemon juice
For the Peppers:
6 Long Hot Peppers
pinch of salt and freshly ground pepper
squeeze of fresh lemon juice
1 tbsp extra virgin olive oil
For the tacos:
4 flour tortillas
drizzle of extra virgin olive oil
chopped, fresh parsley for garnish
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Place the peppers on the prepared sheet. Drizzle them with the olive oil and lemon juice and sprinkle them with salt and pepper.
- Roast them in the oven for 15-20 minutes, or until they start to char. Flip once halfway during the roasting process.
- Remove from the oven and allow to cool. Once cooled, slice them open and discard the seeds and veins - unless you like them hot! Slice the remaining peppers into thin strips.
- Prepare the hummus. Combine all the hummus ingredients into a blender or food processor and purée until smooth, scraping down the sides if necessary.
- Taste and adjust for seasoning (salt, pepper, lemon juice), if necessary.
- Remove the hummus from the blender.
- You can store the hummus (there will be extra!) in an air-tight container in the fridge for a week.
Assemble the tacos:
- If you'd like your tortillas warmed, heat a small sauté pan over the stovetop over medium-low heat. Toast the tortillas, one at a time for a minute or two on each side.
- Remove to a plate.
- Place about 3 tablespoons of the hummus on each tortilla. Layer some pepper strips on top of the hummus. Sprinkle on some extra fresh parsley, and an extra squeeze of lemon juice if desired.
- Serve immediately!