Hummus is such a great quick meal for summer time. OK anytime really. When I was a poor single mom with only one boy in my life I couldn't afford tahini or store bought hummus. I could afford beans. We ate beans. I kept my house from going to the bank by learning to eat cheap, good food and raise a healthy kid. I still love this hummus and was pleased to see that hummus without tahini is good enough for Alice Waters.
Feel free to add other things if red peppers and chives are not available. I have at different times added leftover cooked carrot, pitted olives and cumin. Each were a great addition! Serve this with veggie chunks, pita bread or assorted crackers.
Chive and Red Pepper Hummus
1 can garbanzo beans
lemon juice (to taste)
salt (to taste)
1/2 of a large roasted red pepper, about a 1/4 to 1/2 cup
1 Tablespoon chopped chive or one large blossom(to taste)
1 Tablespoon olive oil
garlic granules 1/2 tsp(to taste)
drain half the fluid from the can of beans
pour the beans into a food processor
dump in everything else but the oil pulse to chop
add the oil
then whirl it on high until processed to your liking
pre whirling - I love chive blossoms!
Is this not gorgeous?
I was given 2 blog awards this week. I wanted to say thanks to Christina @ Dinner at Christina's and G.G. The Foodie @ Uncovering Foods for the great awards, my first for cooking! I have not had time to sit and figure out who I will pass them to. Soon. I swear! And I won't put them up until I pass them on.
Peace and Love,