Pages

Wednesday, March 13, 2013

Sweet Pepper Hummus

Aren't those pretty?
Good day to you! There is Spring in the air here even as there is still snow lingering in the back yard from December storms. All kinds of birds not seen since last year have arrived in Quincy from hither and yon in the past week!

I couldn't resist the colors of a big bag of sweet peppers I saw at the grocery store, even though the food miles on them were many. Most I used in a Thai coconut curry fish dish but the rest were roasted and pureed with chickpeas to create a super tasty, sweet hummus dip. I used a can of organic cooked garbanzos so this was a snap. I love my food processor!
To make:
Toss 10 small sweet peppers in some olive oil, salt, and pepper. Place in pan and roast at 375° for 20 minutes or until tender. Let cool a bit. Pull off the tops and swipe the majority of the seeds out of the inside of the peppers with your finger. Leave skins on. Place a small clove of garlic into a food processor and whirl a few times to chop. Add roasted peppers. Whirl again. Add a can of garbanzos lightly drained, a glug of olive oil and a few shakes of red wine vinegar. Whirl again. Add salt and pepper to taste.

Voila!
Enjoy!

Yippee! Our egg farmer's chickens are feeling the spring weather too.
Now we have rich orange-yolked eggs again!

1 comments:

  1. Looks good and I'll bet tastes even better. Plus gluten-free. Wish I had some right now.

    ReplyDelete