Any recipe worth making twice in 8 days is worth blogging.
Move over Red Betty:
This is a job for Great White!
Some of the ingredients: Tahini and Roasted Red peppers. You can't make red pepper hummus without the roasted red peppers. It just wouldn't be the same.
A little seasoning - cumin, cayenne, and salt.
The star of the show: Chick Peas, aka: Garbanzo Beans. I wonder why they have two names? Are they peas? Beans? Oh well, they're tasty.
From the produce department, a lemon and some garlic (just one clove, but the whole bulb is prettier.)
Parsley, for garnishing. I grow this in my kitchen, but it REALLY wants to go outside and play.
This stuff is so simple to make, I'm actually disappointed that I took so long to make it - even more so since I've had the blasted jar of Tahini sitting around for a good year.
Toss those in, too.
I hate mincing garlic, so I don't I use my zester. It makes a great paste, and you NEVER get a big chunk of raw garlic in anything.
Tahini. I know, it doesn't look very appetizing, but it's a key ingredient in pretty much every hummus recipe I've ever seen.
Spices - okay, this is purely for effect - I like the way they look in the prep bowl. I'm a foodie, what can I say?
Into the bowl.
The lemon juice goes in here, too.
Every time I see this thing in action, I'm so glad it's got the safety feature: it won't work unless the lid is locked on. This first shot took just a few seconds after hitting the "ON" button.
After about 30 seconds, scrape down the sides of the bowl. I also add some of the liquid from the roasted red peppers. It makes the consistency smoother. The recipe doesn't actually say whether to add the liquid or not.
Almost done...
Thanks for dropping by!
A little seasoning - cumin, cayenne, and salt.
The star of the show: Chick Peas, aka: Garbanzo Beans. I wonder why they have two names? Are they peas? Beans? Oh well, they're tasty.
From the produce department, a lemon and some garlic (just one clove, but the whole bulb is prettier.)
Parsley, for garnishing. I grow this in my kitchen, but it REALLY wants to go outside and play.
This stuff is so simple to make, I'm actually disappointed that I took so long to make it - even more so since I've had the blasted jar of Tahini sitting around for a good year.
Start tossing the ingredients into the food processor.
I chopped up the peppers, mainly because I wanted a nice sliver for the garnish.
Toss those in, too.
I hate mincing garlic, so I don't I use my zester. It makes a great paste, and you NEVER get a big chunk of raw garlic in anything.
Tahini. I know, it doesn't look very appetizing, but it's a key ingredient in pretty much every hummus recipe I've ever seen.
Spices - okay, this is purely for effect - I like the way they look in the prep bowl. I'm a foodie, what can I say?
Into the bowl.
The lemon juice goes in here, too.
Every time I see this thing in action, I'm so glad it's got the safety feature: it won't work unless the lid is locked on. This first shot took just a few seconds after hitting the "ON" button.
After about 30 seconds, scrape down the sides of the bowl. I also add some of the liquid from the roasted red peppers. It makes the consistency smoother. The recipe doesn't actually say whether to add the liquid or not.
Almost done...
Finished! It's supposed to sit in the fridge for a bit - I guess that lets the flavors meld. I'm never that patient. It's just too good!
Thanks for dropping by!
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