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Hummus

Roasted Red Pepper Hummus

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Not only do I passionately collect cookbooks, the first section I head for at the library is the cookbook aisle.  I’m obsessed with recipes, cooking, and everything remotely connected to food.

Could you tell?

The wonderful thing about checking cookbooks out at the library is you get to take them for a “test drive” and see if they warrant a trip to Amazon.   With some cookbooks, I only find a couple of recipes that interest me, so I simply jot them down on a recipe card. However, other cookbooks, such as  Ellie Krieger’s cookbooks (each and every one!), send me to Amazon.com faster than payday sends me to the store. With speed that breaks the sound barrier.

The most recent cookbook to pass the “test drive” was Ellie Krieger’s Comfort Food Fix: Feel-Good Favorites Made Healthy.  I realized there wasn’t enough ink in the house to record all of the recipes I’d want to make in this particular cookbook, so I put my pen away and told Ellie’s lovely face I’d see her on Amazon.

Soon.

The first recipe I made from this cookbook was the Roasted Red Pepper Hummus.  Like all results from an Ellie Krieger recipe, the hummus was phenomenal.

Roasted Red Pepper Hummus

1 larger roasted red pepper, drained and rinsed if jarred
1 clove garlic, minced
1/2 teaspoon salt, plus more to taste
One 15 oz can chickpeas, preferably low-sodium, drained and rinsed
2 tablespoons tahini
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus 1 teaspoon for garnish
1/4 teaspoon ground cumin
2 tablespoons water

Finely chop 1 tablespoon of the roasted red pepper and reserve for a garnish. Coarsely chop the remaining roasted red pepper.

Using the broad side of a knife blade, mash together the garlic and the 1/2 teaspoon salt to form a paste.  Place the garlic paste, chickpeas, tahini, lemon juice, 2 tablespoons of the oil, the cumin, the water, and the roasted red pepper into a food processor and process until smooth.  Season with additional salt to taste.

Place the hummus into a serving bowl and garnish with the reserved red pepper.  Drizzle the remaining 1 teaspoon oil over the top.  Hummus will keep for about 1 week in an airtight container in the refrigerator.

Yield: 8 servings


Vegetarian Recipe: Raw Hummus Romaine Roll-Ups!

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The vegetarian recipe below is from the wonderful cookbook you see pictured above – The Complete Idiot’s Guide to Being Vegetarian. I’ve already reviewed this book on Get Cooking, so I’ll spare you the details about how much you need your own copy (which you do!). You can find my review linked below the recipe. I’m even more impressed with this cookbook now that I’ve re-read it and tried out more of the recipes. There are more than just recipes, of course, there is a wealth of information for everyone – whether you are…

  1. A vegetarian who hasn’t touched meat in years.
  2. A new vegetarian.
  3. A semi-vegetarian.
  4. A  fish, and chicken-lover who is trying to eat more vegetables and more vegetarian meals.
  5. Eating a burger right this minute and wish I’d shut-up about veggies.

No matter what category you’re in, you’ll love this book. Personally, I’m a 4… a very happy 4 who is about to eat a fish sandwich for lunch. 🙂

Vegetarian Recipe: Raw Hummus Romaine Roll-Ups

Serves 4 | Prep Time: 15 Minutes | Serving Size: 1 Roll-up
1 cup sprouted garbanzo beans (or steamed)
1/2 cup tahini
1 cup olive oil
2 TBS fresh parsley
2 cloves garlic
1/4 cup fresh squeezed lemon juice
1 TBS tamari
Salt
Pinch cayenne
Water
Large romaine lettuce leaves (washed, patted dry)
Feta cheese, crumbled
1 tomato, chopped
1 cucumber, chopped

Place the garbanzo beans in a blender or a food processor.  Add tahini, olive oil, parsley, garlic, lemon juice, tamari, salt, and cayenne, and blend until creamy.

Spread several tablespoons hummus onto 1 romaine leaf, and top with crumbled feta cheese, chopped tomato, and chopped cucumber.  Roll and eat.

This makes an outstanding hummus – whether you bring the romaine lettuce to the party or not.  I love this hummus served with raw vegetables and/or crackers.

From my own experience (this isn’t from the book), you can substitute creamy peanut butter for tahini and soy sauce for the tamari. Tahini can be pretty costly.  It depends on the mood I’m in at the grocery store whether I buy it or just use peanut butter.  I’m familiar with both and, honestly, can’t tell a discernible enough difference to recommend one over the other.

The wonderful recipe above is from The Complete Idiot’s Guide to Being Vegetarian by Frankie Avalon Wolfe, M.H., Ph.D. You can read my review of the cookbook and see if you’d be interested in a copy of your own. Whether you are a vegetarian or not, this really is an outstanding book.

A Favorite Kitchen Appliance: My Food Processor

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Black & Decker food processor

You know what a fool I am for kitchen gadgets and appliances. My knees get weak when I’m in the kitchen gadgets and kitchen appliance aisles. One of my favorite appliances ever is actually one that I wasn’t sure I’d ever use – my food processor.

I have a killer cutting board () and a fantastic set of knives (), as well as several hand-held graters. I honestly just didn’t think I needed a food processor.

Silly woman.

I use my food processor more often than I ever realized I would. It’s so fast, easy, and efficient. I know my hummus recipes, salsas, and pico de gallo wouldn’t be nearly as winsome without it. I used it recently when making salmon patties, too. The crackers, onions, salmon, lemons, and celery took a fun (abbreviated) spin and the patties were remarkable.

The food processor at the top of the post is the Black & Decker 10-Cup Food Processor from Cymax Stores. I trust any appliance with the name Black & Decker on it. It’s been good to me.

Features:

  • Food processor has a white and grey finish
  • Food processor has 400 watts of power
  • Food processor has a 10 cup capacity
  • Pulse setting, chops
  • Nonskid feet
  • Safety lock to prevent accidental operation
  • Includes reversible slice/shred disc

Chop, slice, blend, mix and more with this Black & Decker 10-Cup Food Processor. With four hundred watts of power, the food processor features pulse settings and can hold up to ten cups.

The 10-Cup Food Processor has numerous safety features, including non-skid feet, so your kitchen can be as safe as it is delicious.

Read more about the Black & Decker 10-Cup Food Processor. Trust me, you won’t know how you ever cooked without a food processor!