Hummmmming for Hummus

Oh...nummins!

SO, the thing about hummus is that I love it and it is healthy and a protein and a legume and marvelous and I wants some. You can make it yourself and it is easy-chick-peasy. What I enjoy is the ability to add what you want to it- like you can make it very garlicky or add parsley or cilantro. You can make it spicy or veggie. AND an important piece, if you are one who wants to watch the fat intake, you can make this without tahini. Will it be the same as the hummus we all know and love? No. But it won't be bad. It will be a version of it. When I was on weight watchers and counting points, this was low points without the tahini and I really loved it. I dipped. I spread it on a sandwich. I ate spoonfuls of it. Now, I am happy to have some fat in my new approach to eating foods and so the recipe I give you has tahini in it. Feel free to remove it. No one's feelings will be hurt. It also has roasted peppers because I am down with that.

• 6tablespoons tahini, stirred well 
• 2tablespoons extra virgin olive oil, plus extra for drizzling
• 1(14-ounce) can of chickpeas, drained and rinsed
•   1/4cup jarred roasted red peppers, rinsed and dried thoroughly with paper towels
• 1small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
• 1/2teaspoon table salt
• Pinch cayenne (optional!)
• 3tablespoons juice from 1 to 2 lemons
• 2teaspoons chopped fresh parsley (I usually skip this)

1. Whisk together tahini and 2 tablespoons oil in small bowl or measuring cup.

1. 2. Process chickpeas, roasted red peppers, garlic, salt, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
2. 3. Transfer hummus to serving bowl, sprinkle parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil (or not) and serve.
   
   
   Here is what I am thinking of doing next time....I think I am going to roast in the oven some red pepper, zuke, and eggplant and add that trio instead of just the roasted red pepper from the jar, to the situation. Could end up a hit.

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