Sunday, November 28, 2010

Tri-tip Roast Sandwich and Veggies with Fire Roasted Red Pepper Hummus

Lunch made of leftovers from dinner last night. Here is the recipe for the hummus - it's super easy, healthy, and really good!

1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley

1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour...or not. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
2. Sprinkle the hummus with the chopped parsley and (optional) drizzle with virgin olive oil before serving or make a pool in the middle of the hummus and fill with a tablespoon of oil. Serve with pita chips or cut up fresh veggies - yum-yum!!!

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