Wednesday, June 4, 2008

Fabulous Dinner...

Ethel and I dined on the most fabulous dinner. I made roasted red pepper hummus. We had it in wraps with diced tomatoes, carrots, and broccoli! When we ran out of wraps (aka tortillas) we had the hummus on left over vegetables. When we ran out of vegetables we ate it from the spoon! Don't make a funny face! You would have too.

Here is the recipe...
Tonight I didn't rinse the chickpeas. I used 2 limes, 2 dashes of pepper, all the cumin, and the roasted red pepper and roasted garlic from the recipe below. With the extra lime juice I only needed to add a little water to reach the consistency I wanted.

Rob’s Hummus


1 Can (14 oz) Chickpeas

Juice of 1 lemon or lime

2 Tbs Tahini

½ Tsp Salt

1 Tbs Olive Oil

½ Tsp Cumin (optional)

¼ Tsp Black Pepper (optional)

2 Cloves of Roasted Garlic (optional)


1. Drain chickpeas (rinse if you would like)

2. Put lemon juice, salt, garlic, cumin, pepper into food processor or blender and blend

3. Add ½ of the chickpeas and blend with pulses into a paste. If very dry add some olive oil and/or water

4. Add olive oil, tahini, and the rest of the chickpeas, blend until smooth. Add olive oil and/or water if too dry.


# Add juice of a 2nd lemon or lime. This reduces the amount of olive oil/water that you add extra.

# For Roasted Red Pepper Hummus

o Cut the pepper open, remove seeds and stem

o Place the pepper on a baking sheet with a little olive oil and the garlic to be roasted

o Bake (roast) until the pepper looks a little shriveled

o Add to the blender when the garlic is added

# Serve with fresh cucumber, carrots, broccoli, or sweet pepper

# Blend in Marie Sharp’s, chopped parsley, horseradish, paprika, dill, or other spices to add flavor

# Add orange juice instead of water to make the recipe extra special

# Blend in ¼ to ½ pound of tofu to make a creamier, healthy spread (though I have heard this is not as tasty)

1 comment:

Ashley Saddock said...

That sounds divine! Tell Ethel hey :-)