Friday, April 24, 2009

spinach and roasted red pepper hummus

this turned out so good! the original recipe called for a handful of fresh parsley. i didn't have any, so, instead i substituted a handful of fresh spinach. i also had half of a red pepper in the fridge so i decided to throw that in, too! i roasted in the oven very simply; just placed the pepper on a baking sheet and put it in a pre-heated oven (450*). when the skin began to blacken i took it out, cooled it and peeled the skin off.

spinach and roasted red pepper hummus

2 cloves garlic
1/4 cup onion
handful of fresh spinach
1/2 red bell pepper, roasted and cooled, peeled
2 cans cooked chick peas, rinsed and drained
6 tablespoons tahini
6 tablespoons freshly squeezed lemon juice
3/4 teaspoon salt
dash of cumin and cayenne pepper

place garlic, onion, spinach, and red pepper in the food processor and mince. add the chick peas, tahini, and lemon juice and process to a thick paste. season with salt cumin and cayenne pepper to taste. serve with corn tortilla chips, crackers, or use as a sandwich spread.

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