My mom has been telling me for a while now that I need to write a recipe book. Whenever I go home, I cook something that she and my dad enjoy, and my brother tolerates at best. For my seventeen year old brother, if there are too many vegetables or an obvious lack of meat, it's not a meal.
Long story short - I love food, I'm vegetarian, and I need to entertain my love for baking and veggie cooking on a college-student's budget. This blog will detail the best (and worst) of my cooking and baking adventures and experiments. I'm not one to follow recipes or use measuring utensils... but here goes.
This Red Pepper Hummus Recipe is quite the example of college ingenuity. I don't have a food processor, but I've found that a blender works just as well. Also, tahini (sesame seed paste) is really expensive and doesn't keep well... so I've simply omitted it.
This recipe makes 4 or so cups of hummus.
1. Cut up 1/2 a red pepper into smallish chunks. Put the pieces in a hot pan with 2-3 seconds' worth (2-3 Tbs) of canola or olive oil and 1-2 cloves of garlic. Olive oil has a low smoke-point, and heating it above this point can create cancerous agents... so I tend to use canola oil for cooking the pepper in.
2. Open, drain, and rinse 2 cans of garbanzo beans and throw 'em in a blender with some salt, pepper, and lemon juice. I'm not sure exactly how much of each I usually use, but when you taste it at the end, you will figure out what more it needs.
3. Once the peppers begin to blacken a bit, add them and the garlic into the blender with the beans. I usually add 1/2 cup water and a few tablespoons of olive oil to the mixture, and then blend it until smooth.
4. Here's where you taste it and see if it needs more salt, pepper, or lemon juice.
I serve the hummus with whole wheat pita, carrots, celery, or broccoli. It keeps well in the fridge in an air-tight container for a few days... it never lasts longer than that. The hummus without the red pepper is also tasty!
Om Nom Nom!
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