Wednesday, August 24, 2011

Roasted Red Pepper Hummus

To say "we've been busy" around our house is an understatement. It's been crazy. School started two weeks ago. Libby is in first grade, and JD started preschool. Egads! When did my kids get so big?!

At least I still have my baby girl, Caroline, to keep me company at home. So, yes, we've been busy trying to figure out the new schedule and what works best for us. Finally! Things are starting to even out, and I can get back to posting some recipes!

So here's a great little snack to give you and your kiddos some much-needed fuel in the middle of the day. JD will literally eat hummus with a spoon, but I prefer to eat it with homemade pita chips and fresh veggies.

Roasted Red Pepper Hummus
Source: Cooking Light magazine

1/3 cup tahini (sesame seed paste)
1/4 cup water
1/4 cup chopped bottled roasted red bell peppers, rinsed and drained
2 tbsp. fresh lemon juice
1/4 tsp. salt
1 garlic clove, minced
1 (15 1/2-oz.) can chickpeas, rinsed and drained

Place all ingredients in a food processor or blender; process until smooth. Add more salt, to taste.

Tip: For a smoother consistency, add a few tablespoons olive oil.

Quick Start with MSPI Mama: This is one of my Quick Start recipes

1 comment:

Sarah Reid said...

I just want to thank you for your page. I just found out I am deathly allergic to soy and soybean oil after waking up from being in a coma. I thought my world was going to be so small with home cooked meals. I was wrong. You have shown me it's not always fruits and veggies!!! Thank you so much!