One more hummus recipe

Recipe Details

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Easy Roasted Red Pepper Hummus

2 Servings, Prep Time: , Cook Time:

Description

This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores.

Ingredients

• 2 cloves garlic, minced
• 1 (15 ounce) can garbanzo beans, drained
• 1/3 cup tahini
• 1/3 cup lemon juice
• 1/2 cup roasted red peppers
• 1/4 teaspoon dried basil

Directions

1. In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

Nutritional Information Servings Per Recipe: 2 Amount Per Serving Calories: 445 Dietary Fiber: 10.8g Fat: 26.9g Carbohydrates: 44.1g Protein: 15.9g Sodium: 908.5mg Cholesterol: 0.0mg

Hummus

Hummus

Makes 3 3/4 cups

Ingredients:

• 2 – 15 ounce cans of chick peas (garbanzos), one drained, one undrained
• 1/4 cup raw sesame seeds mixed in coffee grinder
• 1 tbsp olive oil
• 1/4 cup lemon juice
• 1 garlic glove, minced
• 1 tsp cumin

Directions:

• Place all ingredients in blender in order listed.
• Blend until smooth.
• If necessary, use the tamper to push the ingredients into the blades while processing.

After blending the “plain” hummus, I portioned-out about half and added it to a storage container for later. To the remaining hummus, I added approximately 1/2 cup sun-dried tomatoes in their olive oil, then continued to blend.

copied from carrotsncake.com

Turkey Pastrami

3 tablespoons Coriander seeds
3 tablespoons cracked black pepper
6 cloves of garlic
1 1/2 teaspoon mustard seeds
1/4 cup coarse salt
1/4 cup brown sugar
1/4 cup paprika
1 tablespoon ground ginger
1 teaspoon ground mace optional
4-5 lb turkey breast

Grind in a coffee grinder
Done once turkey is 170 f

Next time: Try to brine the meat in a standard brine then add the rub. This time it was a bit more dry than I would have liked it to be.