Sunday, June 5, 2011

Quick Red Pepper Hummus--with Sesame Oil!

I was 32 when I started cooking; up until then, I just ate. --Julia Child


I wanted to make red pepper hummus but was out of tahini (sesame paste), a crucial ingredient. But, I thought maybe I could substitute sesame oil instead? The hummus turned out great and had a lighter flavor than it usually does...this just may be a winner.

Red Pepper Hummus w/Sesame Oil
1 can garbanzo beans/chick peas, drained
1-2 cloves garlic, minced
2 TBS olive oil
2 TBS sesame oil
2 TBS lemon juice
3/4 cup roasted red peppers, drained and diced
1/2 tsp kosher salt
A couple cranks of fresh ground pepper

To Do: Throw everything into a food processor and process until smooth.  Add water if too thick/dry.  Enjoy!


I had some falafel in the fridge that I picked up from the "to-go" section of our grocery store, so I heated them through and then gently smashed a couple in a pita with a dollop of the hummus, a bit of ranch dressing, some thin sliced cucumber and lettuce.  Yum!

xoxxo




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