3/15/13
30
minutes start to finish
Serves
4
Hummus is
one of my favorite foods. Start with your basic hummus recipe and the
possibilities are endless. Today I made a basic humus and a roasted red bell
pepper hummus and my sweet potato hummus. The sweet potato hummus is always
popular at the library during finals…which start next week! I haven’t brought
my red bell pepper hummus there but I think it would go over well. Basic humus
is also great topped with dark, rich caramelized onions for a elegant
appetizer. Enjoy!
Ingredients:
·
1 can of chick peas
·
2 small cloves of garlic
·
1/3 cup of lemon juice
·
1 and ½ tablespoons of tahini
·
salt
·
1 red bell pepper (for the bell pepper humus)
·
½ sweet potato (for the sweet potato humus)
·
Spices: cinnamon, cumin, smoked paprika (optional)
Rinse and drain the chick peas and
blend with lemon juice, garlic, tahini and salt to taste with an emersion
blender. Divide into thirds. Broil the red bell pepper until the skin is
blistered, about fifteen minutes, then add to a zip lock bag to steam. After ten
minutes remove the skin. Add ½ of the bell pepper to 1/3 of the hummus and
blend, sprinkle with smoked paprika if desired. Steam ½ of the sweet potato and
blend with the other third of the hummus. Devour.