Wednesday, August 5, 2009


It seems that I am on a hummus kick and why not? It is a tasty and super easy snack. Well, in this case you actually have to roast a red pepper in the oven so it takes a bit longer to make... but the farmers market is full of red peppers and I am looking for way to use enjoy them.

Enjoy with toasted pita wedges or as a spread on crostini.

1/2 19 ounce can chickpeas
1 roasted red pepper
1 roasted jalapeno pepper (optional)
1/2 lemon (zest and juice)
1 tablespoon tahini
1 tablespoon olive oil
1 clove of garlic
salt and pepper to taste

1. Puree everything in a food processor until smooth. Add some water (or more olive oil) to bring it to the consistency that you like.

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