|Aren't those pretty?|
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!
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.
|Yippee! Our egg farmer's chickens are feeling the spring weather too.|
Now we have rich orange-yolked eggs again!