Yesterday snowflakes were softly falling and it was looking more like a December winter wonderland outside than an almost-spring day, especially considering I’m in the south. My friends and I are so ready for spring to come–it’s just 3 weeks away, but when you see all the snow you wonder if it will ever get here. And I was wondering just that when I saw this quote on Pinterest. So if you, too, have been wondering if spring will ever come, it will! Maybe not as soon as we’d like, but it definitely will!
He dispatches His Word, and the thaw begins; at His command, the spring winds blow, gently stirring the waters back to life. PSALM 147:18
It’s been awhile since I tried a new hummus flavor. I’ve made quite a few different kinds of hummus already–like Avocado Hummus, Lemon Artichoke Hummus, Black Olive Hummus, Black Bean Hummus, Sun-Dried Tomato Hummus, Pumpkin Hummus, and good old regular Hummus! Roasted Red Pepper Hummus was next on my list. It was worth trying–the roasted red peppers, blended with tahini, lemon juice, garlic, and other spices give this hummus a nice flavor and a creamy consistency that’s great for spreading on pita bread or other breads (I also like it on sourdough) and also for using as a dip with veggies, tortilla chips, or crackers. If you’re a hummus fan like I am, you just may want to try this out!
ROASTED RED PEPPER HUMMUS by NancyC
Makes about 2 cups
1 (15-ounce) can garbanzo beans (chickpeas), drained
3/4 cup roasted red bell pepper pieces from a jar, drained
1/2 cup tahini
1/3 cup lemon juice
2 to 3 Tablespoons olive oil (start with 2 and add 1 more if consistency is too thick)
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon ground paprika
1/8 teaspoon ground cayenne pepper
1 teaspoon cumin
1 teaspoon salt
Optional: 1 to 2 Tablespoons additional finely chopped roasted red bell pepper from jar, for garnish
In a high-speed blender or food processor, add all ingredients and mix until everything is well blended.
Spoon hummus into a serving bowl and garnish with chopped roasted red bell pepper if desired. Serve with crackers, tortilla chips, fresh veggies, or warmed or toasted pita bread. Note: the garlic and pepper flavor get a little stronger the day after this hummus is made.
I’m glad hummus is healthy, because it’s one of my favorite things to eat or snack on. What’s your favorite healthy snack or dip?
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