this morning, as i was listening to bach and different variations on themes, with my stomach growling louder than the musicians’ instruments, it became clear to me that i was going to have to get home and eat ~ fast. or else. i had tuna, a roasted red pepper hummus dip left in the fridge, and some kale.
this hummus sustained us throughout the week ~ we ate it on sunday with a pile of fresh, crisp veggies, i snacked on it from time to time with corn tortillas, and today, the tail end of it transformed beautifully into a dressing! here’s the scoop…
(i wish i had a shot of this red, glorious dip, but i haven’t been thinking clearly this week, with rehearsals and this new diet.)
roasted red pepper hummus w/feta this is just a regular hummus recipe, just like the hummumole i posted earlier, only with roasted red peppers! it’s such a clean, healthy dip, and the feta gives it just a bite of salt you need.
- in a food processor, throw in the following: one can garbanzo beans, drained and rinsed, 2 cloves garlic, some feta, some jarred roasted red peppers, the juice of a lemon, a dash of balsamic vinegar, and some salt and pepper. blitz while drizzling in olive oil, until creamy. let the processor run until the garbanzos give in and break down crying, yelling “uncle! uncle!!!!” tee hee.
- if you have fresh herbs, like basil or parsley, add those! i didn’t have anything…
and here’s the piece de resistance!!!
variation it makes a wonderful dressing!!! just add a few dollops to the bottom of a salad bowl and whisk in olive oil until you get the right consistency. it doesn’t take much at all. very figure-friendly and fast!
i didn’t try this, but i think it would also make a great soup, right? add veggie broth and whisk until smooth. heat it up and you’ve got a hearty soup that’s healthy and low-calorie!
i’m having way too much fun with this diet thing.