I wanted to photograph a recipe outside today, but baby girl was getting a little fussy, so I decided to bring a blanket out and set her on the blanket to play while I took pictures. No sooner had I gotten all her toys and my camera and food out than I saw a spider on the blanket.
Ok, I realize this is outside, but I am a pansy. I put baby girl back down inside and ran back out to stomp the spider. This was a serious spider, because it would not stomp. In fact, I think it had managed to escape out from under my shoe by the time I picked my shoe back up. These spiders also jump I’m pretty sure. I attempted to kill it several times, when I finally decided I was going to have to get serious about killing this sucker.
As I was planning my strategy, a huge spider (of the same type) came out from another fold of the blanket. I picked up all the toys and high-tailed it in the house, leaving the blanket in the yard. Usually I like living out in the country…today was not one of those days.
On to happier subjects…
This roasted red pepper hummus is dee-licious and simple. I had actually never made hummus before, and so I went in search of the ingredients in my local grocery store.
….aaaand that’s all the further I got. Of course my local, down-home, plain Jane grocery store did not carry tahini. I quickly dialed my information line (aka MOM) and found out that you can substitute tahini for sesame oil and peanut butter, both ingredients that I have on hand. All I had left to do was pick up the garbanzo beans (which, by the way, were in the peas – as in chickpeas – section and not with the beans!) and head home to whip up this hummus.
I had planned on making a sandwich with this roasted red pepper hummus as a spread, but I knew I would have extra hummus leftover, so I enjoyed some carrots, bell pepper slices, and tortilla chips with this hummus. It was sooo good, especially with the tortilla chips of course, but at least the hummus made that snack somewhat healthy!
Stay tuned for a yummy sandwich recipe using this hummus later in the week.
Roasted Red Pepper Hummus
Adapted from: Inspired Taste
2 bell peppers (I used red and orange)
1 1/2 Tablespoons peanut butter
1/2 Tablespoon sesame oil
(or use 1/4 cup tahini in place of peanut butter and sesame oil)
1 can (15 ounces) chickpeas/garbanzo beans, rinsed and drained
1/4 cup lemon juice
1 teaspoon minced garlic
2 Tablespoons olive oil
1/2 teaspoon cumin
1/2 – 1 teaspoon kosher salt (use less salt if you’re using table salt because it has about double the sodium)
pepper to taste
- Cut bell peppers into quarters and trim off the ribs(white part) and seeds. Place cut side down on a baking sheet lined with foil and broil until skin is black and charred. (Mine took about 10 minutes or so.)
Place peppers in a sealed bag and let rest for 10 minutes. Peel off skin.
- While peppers are roasting, combine peanut butter and sesame oil in a food processor (or blender) and blend til smooth. Add lemon juice and process for 1-2 minutes. Add garlic, oil, cumin, salt and pepper and process til combined. Pour in the rinsed chickpeas and process. Finally, add the roasted peppers and process till smooth. Add more salt and pepper to taste, if needed.