Lee and I are trying to figure out what the plural of hummus is. We cannot figure it out. It's kind of necessary I do, because I made two recipes of hummus last night and want to blog about it!!!
Well, I made hummus last night for the Greek part of the Zaar World Tour. I made a regular hummus recipe and a roasted red pepper hummus.
I didn't mind the roasted red pepper hummus, although I can only eat a little bit at a time (I think it's the taste of the chick peas that take some getting used to), but I do not like the regular hummus. The regular hummus recipe took so much salt, that it was almost like eating salt water! I'm not sure if hummus is supposed to be that salty, but the roasted red pepper one didn't take much at all.
Since I have changed the idea behind my blog, I will only post the recipe I did like...the roasted red pepper hummus.
Roasted Red Pepper Hummus
1 can (15 ounces) chick peas (garbanzo beans) rinsed and drained
1 cup roasted red pepper, deseeded, drained, and diced (or 1 red pepper)
1 tablespoon olive oil
2 tablespoons fresh lemon juice
3 cloves of garlic, minced
½ cup sour cream
¼ tsp salt
½ tsp ground black pepper
- If using fresh red pepper, preheat broiler. Broil pepper until top is charred, turn, and char again. Repeat until all sides are charred. Cool.
- When red pepper is cooled, cut in half, deseed, and dice.
- Place chick peas in a food processor, process until smooth.
- Add the red pepper, olive oil, lemon juice, garlic, sour cream, salt, and black pepper and process until smooth.
- Serve with pita, chips, crackers.
- Keep refrigerated.
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