I do love me some hummus. People are always asking me what my favorite recipe on this blog is, and after I get finished telling them about my 10 minute recipe for fresh ricotta, the next thing I talk about is my 5 minute recipe for hummus. (Are you sensing a trend here?) Anyway, this particular version of hummus is also one you can whirl up easily in your food processor, but instead of the tahini that gives classic hummus its great taste, this one subs in roasted tomatoes and a big heaping handful of basil. It’s hummus, summertime-style!
I love hummus. I have a recipe for five minute hummus that I make in the food processor in, yep, five minutes, and I’ve made it so many times that my total hummus-making time is probably hours when you add it all up. Maybe days. But even though I have this perfectly wonderful hummus recipe, I can’t ever leave well enough alone. And so I bring you red pepper hummus. Which also takes about five minutes. Maybe six if you count fishing the red peppers out of the jar. Hooray for hummus!
Hummus! It’s one of my favorite things to make (especially with my fool-proof five minute food processor recipe), and I like eating it even better. Creamy, slightly spicy, pretty healthy, totally delicious hummus. And so those of you who know me well know that I have this obsessive habit of turning my favorites into different formats will not be surprised that I turned my favorite dip into a soup. A quick, cool, just right for the end of these warm summer nights soup.
Not only does this recipe give me the chance to make something out of chick peas other than my beloved Five Minute Hummus, but it also gives me the chance to show off my beloved Farm Animal plates from one of my most beloved stores, JK Adams in beautiful Dorset, Vermont. I didn’t get toRead More & Get the Recipe
One of the questions I get a lot is, how do I make and photograph and then EAT all this stuff and still fit into my favorite jeans? (The questions usually are asked in a much nicer way than that, but that’s the general drift.) And while I’m not as slender as I was beforeRead More & Get the Recipe