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Hi, I'm Sheena.

Welcome to my portfolio and journal. 

I'm a freelance writer and photographer, activist, art director and the creative director of LOVER, an online magazine, editorial and visual content studio and (anti)model agency.

me@thisissheena.com

RECIPE: ROASTED RED PEPPER HUMMUS

Sorry for ruining every mezze moment of your life because once you try this dip, nothing else will compare. Now I love me some hummus. Give me a plate of honest to goodness traditional hummus and I will lap it up but offer to spruce it up with some toasted pinenuts, or a smear of harissa, or chopped olives and I will be that girl with the bowl in her lap at the party. This hummus is lap bowl hummus times ten. It's can-I-have-a-spoon hummus (zero manners), it's who-ate-all-the-hummus hummus. Make it.

Ingredients:

Three cups of cooked/canned chickpeas 
1 lemon
3 tbsp tahini*
3-6 garlic cloves (depending on how much you like garlic)
Salt
2 large red capsicum/bell peppers
A pinch of cumin and a pinch of cayenne pepper
Olive oil

Method: 

Cut the red peppers into slices and place on a baking tray in the oven set to 200C for 12 mins.
Add the chickpeas, tahini, garlic, the spices, the juice of half a lemon, a glug of olive oil, and salt to a blender and blend. If it's still too thick and grainy, add a few tbsp of water and blend until smooth.
Remove the peppers from the oven, cool down and blend into the hummus.
Add more salt or chilli to taste if needed. Lick bowl clean.

*To make your own tahini for this recipe, toast half a cup of sesame seeds in a pan on a low flame for five minutes. Let cool, then add to a grinder and grind with a few tsp of olive oil until it resembles a paste. 

If you want something delicious to eat it with, Noreen posted this great recipe for falafel or try them with these handmade chips.

STAY: HOTEL DE L'ORIENT, PONDICHERRY

LINK LOVE #6