CWS4322
Chef Extraordinaire
But then, being that my grandma was Swedish--I doubt she ever made (or ate) hummus. In the process of cleaning the fridge (it is Saturday), I found a wee bit of left-over roasted red pepper, about the equivalent of 1 sun-dried tomato in oil, 3 limes, 1/3 c Greek black olives, 3 fresh jalapenos. Soooo...since I'd already soaked and cooked about 6 c of garbanzo beans, I thought Hummus with a twist.
I put the olives, roasted pepper, jalapenos, sun-dried tomatoes, garlic (3 cloves) and about 2 tsp of cumin, the juice of 2 limes, the roasted walnuts I found in the freezer (about 1/2 c), about 1 T of walnut oil, 1 tsp or so of sesame oil, about 3 T of olive oil, about 1/4 c of the juice in which the garbanzo beans were cooked, 3 T tahini, some paprika, and 1 T peanut butter in the food processor and let 'er rip. I added about 4 c of the garbanzo beans to that paste and let 'er rip again. Whoa! Is it still hummus if one uses lime juice and adds tomatoes and peppers?
It is really, really good. Good thing the pita bread isn't ready, or there would not be any left for date night.
I put the olives, roasted pepper, jalapenos, sun-dried tomatoes, garlic (3 cloves) and about 2 tsp of cumin, the juice of 2 limes, the roasted walnuts I found in the freezer (about 1/2 c), about 1 T of walnut oil, 1 tsp or so of sesame oil, about 3 T of olive oil, about 1/4 c of the juice in which the garbanzo beans were cooked, 3 T tahini, some paprika, and 1 T peanut butter in the food processor and let 'er rip. I added about 4 c of the garbanzo beans to that paste and let 'er rip again. Whoa! Is it still hummus if one uses lime juice and adds tomatoes and peppers?
It is really, really good. Good thing the pita bread isn't ready, or there would not be any left for date night.
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