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Roasted Red Pepper Hummus

03 Oct

I can’t believe this month went by so fast! I have been so sick lately with stomach issues and then my normal stuff x10 so it’s not been a fun one. I have had no motivation to cook or anything lately and basically been living on raw veggies and hummus. One good thing out of all this is that by no mental effort, I’ve hit my goal weight. (Sorry if that offends anyone!) So I’m happy about that, but I wish my stomach would cooperate! I still have a bunch of tests to run to figure out the problem. Sometimes I feel like a genetic defect and they should just start over and hit the reset button!
I have a feeling my diet will be changing drastically in the next few months, so there might be some yummy recipes coming. (Here’s hoping!)
I mentioned in my last post that I was going to try a kale basil hummus…and it was not that tasty, so I’ll spare you from trying it too. I think mainly my beans weren’t cooked enough and the consistency was not great (I cooked mine in the pressure cooker). But this one is great and two of my co-workers were loving it today. 😀
I’m also glad it’s payday week because I just had to clean out my veggie drawer that wasn’t looking too happy. 😦
So here’s the recipe, now back to being conformed to my work chair another 5 hours.

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Roasted Red Pepper Hummus
• 2 large garlic cloves, chopped
• 3-4 cups cooked garbanzo beans (chick-peas), drained
• 1/3 cup tahini (sesame seed paste)
• 1/4 – 1/3 cup fresh lemon juice
• 1 red pepper seeded, chopped & roasted (I did mine in a toaster oven on broil)
• 1/2 tsp salt (if using dry beans, 1/4 tsp if using canned)
• 1/4 tsp dried parsley
• 1/4 cup olive oil (add however much you like for consistency)
• 1/4 tsp smoked paprika
• 1/8 tsp cumin

How to:
– To prepare garbanzo beans in pressure cooker, add 7 cups of water/chicken broth to 2-2.5 cups dry (rinsed) beans.
– Seal top, and cook according to your pressure cookers instructions for 25-30 minutes.
– Rinse, de-seed and cut in large chunks your red pepper and put on broil until it’s looking roasted. Maybe 15 minutes? I didn’t put mine right next to the heat so it could take less time, just keep checking it.
– Once all that is ready, drain beans, peel garlic, juice lemon, dump all ingredients and spices in food processor except oil.
– Turn on to low setting until it’s starting to look smooth.
– Turn up to high setting and drizzle in olive oil from the opening in lid until it starts to get the consistency you like.
– Taste test to see if it needs tweaking, then either refrigerate for an hour to enhance flavor, or devour and leave no trace behind. 😉

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I hope you are having a great week and leave any suggestions for hummus experiments in the comments or yummy ones you have tried. 🙂 Thanks!

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