Never enough hummus.

My 5 years as a vegetarian introduced me - no - married me, to the chick pea. It's an incredibly versatile bean, full-of protein and flavor. A full grocery shop isn't complete without a few cans of organic chick peas. I should really buy the fresh peas, but canned can be low in sodium and much faster when you're on the go.




I have played around with several hummus recipes over the years, including this quick and easy version : Roasted Red Pepper Hummus.

Ingredients:
1 can of organic, low-sodium chick peas
1 tbls extra virgin olive oil
2 tbls tahini (you can find this in the kosher aisle)
3 tbls fresh lemon juice
1 red pepper (roasted in EVOO)
2 garlic cloves (chopped)
salt & pepper to taste
1 tsp red pepper flakes
dash of sriracha (to taste)

Directions:
Rinse chick peas and pour into food processor
Add olive oil, tahini, lemon juice, chopped garlic and herbs
Chop red pepper and roast in pan with 1 tbls olive oil
Add roasted pepper
Blend until garlic and peas are smooth and creamy
Enjoy with veggies or use as a substitute for dressing on salad.

 So the end result looks a bit like mush, but take my word for it - it's quite yummy.