Thursday, September 22, 2011

Phytochemical feast

This is the best hummus recipe I have ever found. Who knew that a nice combo of chickpeas and cannellini beans would be the magic touch? This recipe can courtesy of a K-State Research & Extension publication called More Plants on the Plate: Recipes. The source for this specific recipe: The New American Plate Cookbook

Roasted Red Pepper Hummus
  • 1 jar (7 oz.) roasted red peppers, drained
  • 1 can (15 oz.) chickpeas, drained and rinsed
  • 1 can (15 oz.) cannellini beans, drained and rinsed
  • 1/4 cup tahini, (ground sesame paste)
  • 2 garlic cloves, minced
  • 2 Tablespoons lemon juice
  • 1 teaspoon ground cumin
  • Salt & pepper to taste
In a food processor or blender, combine all the ingredients except the salt and pepper. Process until smooth. Season to taste with salt and pepper. Serve chilled or room temperature with warmed whole wheat pita wedges and lots of yummy colorful veggies. 

It is so delightful. I'm pretty sure I've eaten a whole cup of it in the past 24 hours. We served it last night at our Abilene Community Garden planning meeting and I ate it for my dinner last night and my lunch today. It's that good. It really is a lovely easy thing to prepare and is so chock full of vitamins and minerals. Served with whole wheat pita bread and veggies make it a complete meal to me. I also like to put hummus on a sandwich or wrap. 

If you wanted to try an even more cost effective manner to create hummus, try soaking and cooking your own dry beans. Additionally, roasted red peppers are not too difficult to make on your own to avoid those expensive jars of red peppers. See this method of roasting your peppers on your own.

Happy Feasting!

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