Wednesday, May 14, 2014

Hummus Done Right.

My people. 

In an attempt to be more healthy and get in better shape, I've been sort of revamping the way we shop, snack, and eat in our home. With the exception of too many handfuls of mini marshmallows, and a box of waffle crisp on the weekend, we haven't been doing too shabby. With that, I've been cooking more and using more fresh ingredients than a chinese farmers market.

There are many recipes I've been testing out, and my main slice and I have already established a few favs (thank you, spaghetti squash!)

Even so, when I stumble across a winner, a rarity for a still novice cook, I can't help but shout from the mountain tops "Me man! Man make food!!!" followed by a Godzilla-worthy chest pounding.

This, friends, is one such recipe. I've been using it as a dip, sandwich and wrap spread, and I must say that I am pretty darn pleased with myself.

Granted, it probably costs close to the same amount to make from scratch rather than buy from the store if you don't have these things on hand (though you have leftover ingredients for days) and lets be honest, food just tastes better when you make it in your own kitchen and know EXACTLY what is going into it.

With that, I give you the recipe for roasted red pepper hummana-hummana-hummus!

1 - 15 ounce can garbanzo beans, drained and rinsed
2 cloves garlic
1/3 - 1/2 cup chopped roasted red bell pepper ( I just sautéed mine on the stove.)
2 1/2 tablespoons olive oil
2 tablespoons Sesame seeds
juice of half of a lemon
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/8 teaspoon cumin
Combine all ingredients in a blender and puree until smooth. If additional liquid is needed, you may add a tablespoon or two of water.
I've had mine in an air-tight container for about a week now and it still tastes like I just made it.  Which means it is effing bomb. 

Make momma proud!

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