Sunday, March 08, 2009

Hummus x 2



For a friends cocktail party, C and I decided to experiment and make two flavors of hummus. The first turned out to be a beautiful spring green Spinach and Feta Hummus.

Spinach and Feta Hummus
1 can chickpeas (15 oz), drained and rinsed
1 cup fresh spinach
3 oz crumbled feta cheese
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoons tahini
1 teaspoon minced garlic
1 teaspoon cups red pepper flakes

In a blender or food processor combine chickpeas, olive oil, tahini, garlic and lemon juice...blend well. Add spinach, cheese, and red pepper flakes and whiz again until smooth.

* * * * * * * * *

For hummus #2, we used a few of the jalepeno's we had in freezer from the garden last year.




Roasted Jalapeno Hummus
1 can chickpeas (15 oz), drained and rinsed
roasted red jalapenos (we used four small ones)
1/4 cup olive oil
3 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoons tahini
1 teaspoon minced garlic
1 teaspoon salt

Put all ingredients in the blender or food processor, blend until smooth.



and for a glimpse into the kitchen when we experiment...

4 comments:

Anonymous said...

Funny you should mention Hummus...we had roasted pepper hummus from Sabra- for a pre dinner snack...but yours had to be much tastier.
AR

Jenn S. said...

yeah, but the Sabra doesn't require 20 minutes of cleanup afterward!

Anonymous said...

Hummus looks great! and the kitchen counter looks like a real cook lives there!
How hot were those peppers? mom

Anonymous said...

I have those same crazy daisy dishes!