Monday, December 02, 2013

ROASTED RED PEPPER HUMMUS


A couple of weeks ago Gastropost from the National Post asked if I'd be interested in joining them on their weekly food missions. I thought it would be fun, so I said yes. This week's mission is called Small Plates - Big Flavor. While it is acceptable to go out for dinner, take a picture and send it in, I thought I'd make my own flavourful "small plates" dish.






I chose to make a creamy roasted red pepper hummus, and oh my is it ever good. I knew that as soon as mom and little brother came home they would devour it. I cut up some cucumbers to use as chips, washed a few baby carrots and served some corn chips to go on the side. It was done in 15 minutes. 

I would call that a total success! Bonus: it's low fat :)













ROASTED RED PEPPER HUMMUS
*makes approx. 1/2 litre
Ingredients:
  • large can of chickpeas
  • 4 red roasted peppers
  • 2 tsps. of garlic pure
  • 1 tbsp. of tahini
  • juice of 1/2 lemon
  • himalayan salt & fresh group pepper to taste
Steps:
  • Throw all ingredients into a high speed blender and blend until a smooth paste consistency is achieved.
  • Serve with your favourite veggies, chips, and enjoy!



This hummus is so delicious it took all my willpower to not eat it all by the spoonful. This is the picture I chose to submit to Gastro post, I'm keeping my fingers crossed to get that newspaper feature!

Please do yourself a favour and make this, it takes 10 minutes to make tops, and you and yours will love it!

Love,
Lorena

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