What do you do when your best friend tells you last minute he needs a side dish to take to a pot luck dinner? You make roasted red pepper hummus, of course.
Ok, so it wasn’t last, last minute. He did tell me the night before. But I have been so absorbed in a project for work (my first project in a new job, new profession) and I have not been cooking and posting like I should, or even been making it out for my favorite household chore…grocery shopping.
Jim asked for hummus. He loved the cilantro hummus from a few weeks ago and wanted me to make that for the dinner party. Then I thought why repeat a dish when I could make an entire new one…enter that jar of roasted red peppers.
The thing I love most about hummus is how easy it is to make. Add it all to a blender, hit a button, dish is done. 10 minutes start to finish and I was back to work on my draft about something highly scientific, therefore wholly foreign to me.
Ok, so it wasn’t last, last minute. He did tell me the night before. But I have been so absorbed in a project for work (my first project in a new job, new profession) and I have not been cooking and posting like I should, or even been making it out for my favorite household chore…grocery shopping.
Jim asked for hummus. He loved the cilantro hummus from a few weeks ago and wanted me to make that for the dinner party. Then I thought why repeat a dish when I could make an entire new one…enter that jar of roasted red peppers.
The thing I love most about hummus is how easy it is to make. Add it all to a blender, hit a button, dish is done. 10 minutes start to finish and I was back to work on my draft about something highly scientific, therefore wholly foreign to me.
1 can garbanzo beans (chickpeas; drained/rinsed)
⅓ cup tahini
⅓ cup extra virgin olive oil +/-
2 cloves garlic
⅛ tsp salt
¼ tsp pepper
1-12 oz jar roasted red pepper, drained
Juice of one lemon
Add all the ingredients to a blender. Blend until smooth, add more or less olive oil to reach the desired consistency. Serve with your favorite dippers; veggies, pita chips, your fingers.
⅓ cup tahini
⅓ cup extra virgin olive oil +/-
2 cloves garlic
⅛ tsp salt
¼ tsp pepper
1-12 oz jar roasted red pepper, drained
Juice of one lemon
Add all the ingredients to a blender. Blend until smooth, add more or less olive oil to reach the desired consistency. Serve with your favorite dippers; veggies, pita chips, your fingers.
Since Jim was waiting for me to make this for him, I asked him to write down the recipe as I went. Tonight, when I went to type it up, this is what I found…Thanks for the laugh Jim!!!
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