Thursday, July 7, 2016

Red Pepper Hummus

You can't tell it from this blog, but I've been working my tail off in the kitchen. Most of it won't be published here, because I'm writing recipes for other people. But ... I just happened to make a hummus recipe based on one in the book My Life on a Plate by Kelis.

This book is one that's circulating in the Cook My Book group I belong to, and it's got some really interesting recipes. I picked the hummus because I had the ingredients on hand. Or I thought I did. But when I reached for the chickpeas ... oops! I didn't have any.

No worries, I had to run to the store to buy other things, so I grabbed canned chickpeas.

Then, when I looked at the recipe, I decided to tweak a few things. Or, to be honest. I tweaked a lot of things. I added a fire roasted red pepper and cut back on garlic, salt, and lemon juice. I used a red onion instead of yellow one, and I used white pepper instead of black.

Okay, fine, I changed a lot of things. But it was still inspired by the book, right? And it was really good.

Red Pepper Hummus
Inspired by My Life on a Plate by Kelis

2 15.5-ounce cans chickpeas, drained
2 cloves garlic
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 1/2 teaspoons salt
1/4 teaspoon ground white pepper
3/4 cup olive oil
1 red bell pepper fire roasted, peeled, cored, and seeded

Place all ingredients (I suggest starting with just 1 teaspoon salt and adding more, to taste) in a high-powered blender or food processor and blend until smooth.

Taste for seasoning and adjust as desired. If the hummus tastes "dry" add more olive oil, as needed. Blend well again after adding any extra seasoning.

Serve with pita chips or vegetables. Refrigerate the leftovers.