Thursday, October 13, 2011

Roasted Red Pepper Hummus

Since becoming a mother, I have been working on stocking the fridge with foods I can pre-prepare and have on hand throughout the week that are relatively easy to grab and shove in my mouth. I know this is not the way to "savor", believe me, but I figure it's better than most all other alternatives.
Hummus is awesome for this reason. It doesn't need to be warmed up (and without a microwave, warming food these days does not happen on the fly...I've eaten every type of leftover cold for this reason. If you're hungry enough, it really doesn't matter what temperature your food is). Hunger truly is the best sauce.
Another great reason to keep this spread on hand: it takes very little time to prepare. Just whirl everything in the Cuisinart and you're done. The key is to use good ingredients. Then just plunge some raw veggies into it, or scoop some onto a heap of garden greens and you're all set for the next round of diaper changing or whatever thrilling task is calling your name.

Roasted Red Pepper Hummus: (Makes a good amount)
*4 cups cooked and drained organic chickpeas or 2 15oz cans chickpeas, drained and rinsed
*3 large garlic cloves
*1/4 cup tahini
*juice from one lemon
*1/2 cup roasted red peppers (you can find these in the pickle section of most grocery stores or place 2 red bell peppers under broiler, rotating often until skin blisters. Allow to cool and slip off skins)
*1 teaspoon sea salt
*black pepper to taste
*1/3 cup extra virgin olive oil

Blend all ingredients in a food processor. Adjust seasonings to taste. Store in an air tight container in the fridge.

1 comment:

  1. I find this really fun to experiment with also. You can try different types of beans and different spices and come up with something really different. (the same with pestos)