Thursday, September 11, 2008

There's a hummus among us!

This is far and away the best hummus I've succeeded in making (there have been many strange and dissatisfying versions; the weirdest had peanut butter instead of tahini - kinda good, but not quite there). I used roasted yellow peppers in this hummus so that the unassuming nibbler won't suspect anything until they shove the stuff in their mouth. Ha!

Roasted Pepper Hummus

- 2 cans of chickpeas, drained and rinsed
- 2 cloves garlic
- 1 roasted pepper, peeled, cored and seeded - plus its reserved juice
- 2 tbsp. tahini
- 2 tbsp. olive oil
- cumin
- salt

Blend it and serve in a bowl with some garbanzos scattered about the top. This stuff is definitely spoon-worthy.

1 comment:

Dan said...

Sounds yummy! Do you think blending roasted eggplant into it would make any sense? A Baba Ganoush-hummus hybrid...could be fascinating.