Thursday, March 8, 2012

Rosted Red Pepper Hummus

Mike made an amazing dinner tonight! Stuffed portobello mushrooms, stuffed with herbed, spinach quinoa, sprinkled with nutritional yeast and baked, smothered with wild mushroom gravy. Super yummy! (I'll get the recipe for that later. I think Mike will have to try and figure out what he did for some of it.)

Before we dove into this amazing meal, we had a super yummy appetizer of roasted red pepper humus and pita chips!

Hummus (according to Mike)

2 cloves of garlic - roughly chopped
1/4 c lemon juice
1/4 c water
1 can chick peas, drained and rinsed
1/2 cup tahini
1 tsp sea salt
1 roasted red pepper

Place all ingredients in a food processor, and blend until smooth, scraping sides periodically.

I'm telling you, this is the most amazing hummus I've had. The flavor is just so perfectly balanced. You need to make some!

(sorry for the strange looking picture. One, we already ate most of it, and two, my house has terrible lighting.)

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