Sour Cream and Roasted Red Pepper Dip 13 February 09

Sour Cream and Roasted Red Pepper Dip

15 ounce roasted red peppers
1 cup fat free sour cream
1/2 cup fresh basil
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
2 tsp. cilantro

Puree roasted red peppers, sour cream and basil leaves until smooth. Season to taste with salt and pepper. Garnish with cilantro.

 - makes 10 1/4 cup servings

Kick Ass Hummus 12 May 08

This is seriously the best hummus I’ve ever had. Eat it with raw veggies (carrots and cauliflower are really good) on a sandwich or…ummm….with a spoon. Consider yourself warned!

Kick Ass Hummus

5 cloves garlic
2 cups canned garbanzo beans
1/3 cup tahini
6 T lemon juice
1 1/2 tsp kosher salt
1 T. olive oil
1 tsp. ground cumin

1. Add the garlic to the food processor and process until minced.
2. Add the rest of the ingredients and process until smooth.

I really like to add some pickled jalapenos or roasted red peppers batches of mine as well.

To use dried garbanzo beans in place of canned follow instructions below:

1 cup dried garbanzo beans
1 T flour
1 T salt

Add enough water to the 3 ingredients above to form a paste and mix into the water that you will soak the beans in. Soak overnight.
Drain and rinse the beans.
Add the beans to enough water to cover them and bring to a boil.
Simmer until soft (~1/2 hour depending on the hardness of the water but may be up to an hour)
When the beans are the right consistency, (firm yet soft enough to bite into) drain.
If you want to remove the skins, soak in cold water, straining the skins as they float to the top. (Removing the skins definitely isn’t necessary – just throw all of it in the food processor)

Makes 2 cups – serving size 2T (1 PT/serving)