Tuesday, October 15, 2013

Roasted pepper hummus

It is easier to make friends when happy, drinking good drinks and eating tasty foods. This food was brought to a particular party in the past with no intention to participate in initiating a friendship between two people, yet that is exactly what it wound up doing. It simply tasted amazing, and in so doing, it acted as a catalyst for conversation and ensured a warm and open heart (on my side) toward the person who prepared it. Now we are friends. The recipe is posted with her permission.

Ingredients
14.5 oz can of chickpeas
3.5 tbsp olive oil
0.5 tsp cumin
cayenne
paprika
2 cloves garlic
0.25 cup tahini
1 lemon
2 red bell peppers
salt
water

Preparation
Roast and peel red peppers. Drain, rinse chickpeas and add to a Pyrex dish. Toss with 2 tbsp olive oil, cumin, and a sprinkling of paprika and cayenne.

Bake chickpeas at 400F for 20 minutes. Cool. Push around and remove skin that peels off.

Mince garlic and mix with 1.5 tbsp of olive oil. 

To a food processor add the tahini and slowly sprinkle in the juice of the lemon, while blending. Whip until smooth.

Add in chickpeas and garlic oil. Add in roasted red peppers and season with salt. Blend. Serve with pita chips.

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