We subscribe to Foxtail Farm, a Community Supported Agriculture farm. We get an amazing variety of seasonal veggies (and a little fruit sometimes) every week and it's awesomely amazing. I actually feel quite guilty for never mentioning it on the blog before.
We've been getting red peppers for the last few weeks. I've never roasted them before, but I did a few days ago with amazing results (though I should have left them in the broiler a bit longer ... I'm scared of char, I guess).
So I made roasted red pepper hummus on Wednesday night.
Sea salted pita chips are definitely my favorite hummus vehicle.
I used this recipe. Except I didn't add the basil. I did, on the other hand, add some cayanne pepper (I don't know ... 1/4 teaspoon maybe?) and about 1/4 cup of water, since we here in the Piggy household like our hummus a little creamier.
It's gone already, by the way. I just finished it of with the last of the pita chips.
8 comments:
Mmmmmm yummy...now that does look good!
Mmm. I love Hummus. I would make it if someone in this darned country would import tahini. I can't find it anywhere.
Hi, I've never posted a comment before, but I've been reading you for a long time. You've a very interesting blog, I really enjoy reading it...
Anyways, there is a very traditional Turkish meze (that is appetizer) we make with roasted red peppers.
Well, you roast them, peel the transparent skin, then drizzle olive oil, vinegar (balsamic is fine), and garlic, salt&pepper. You can also sprinkle it with dried mint.
I hope you like it...
Oh I love roasted red peppers sooo much, but I am for some reason too scared to roast them myself. But I should. That looks so good :) I'm delighted you're back blogging so frequently by the way!
Did I use the word "amazing" twice in one sentence? I'm such a dork.
Thanks Jeni!
Jacqueline, I wonder if I could ship you some.
Ayse, thanks for commenting. I don't mind lurkers at all. In fact, I like them. They make me feel much better about my lack of commenting on others' blogs. And I'm totally trying out that meze next time I roast red peppers, which will probably be next week.
HPP, I'd love to be able to say it's going to last. I think I can keep this pace up for October, but come November... Well, we'll see.
Oh, and if you have a broiler, it's super easy to roast them. Just cut them in half length-wize and put them skin-up on a cookie sheet and broil until they're blackened. I seen that if you don't have a broiler you can just put them directly over a low flame on your burners (if you have a gas stove).
We have a regular oven grill (is that a broiler??) so I should try it :)
Before I had roasted pepper hummus, I thought that hummus couldn't get any better... but it did. Yummy!
Great presentation. Remember: we eat with our eyes first.
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