Friday, July 30, 2010

So Yum Hum-mus

I used to be one of those people that was afraid of hummus.  It looked gross, and as horrible as this sounds all I associated it with was vegetarians.  Since then I have learned to embrace all diets.  I was at a get-together and hummus was one of the only things on the spread.  So I went for it...and I LOVED IT!  It is very healthy and is chock full of fiber so you can't beat that.  I made up this hummus recipe and have had friends try it and everybody has liked it so far (fingers crossed that continues.)  So if you've always been wary of hummus, give it a try it's super easy! So here goes...

I usually use 1-2 roasted bell peppers, but little did I know that this jar had gone bad :( Luckily I had a bell pepper on hand, an honestly I liked this version better!
Throw everything except the olive oil into a food processor and blend.

Stream in just enough olive oil while it's blending to make a smooth dip, almost like refried beans.  The reason I use the sour cream is to cut the fat and give it more of a creamy texture, then top it off with the olive oil.  Technically not true hummus but who cares! Voila!

2 cans chickpeas, drained
1 jalapeno seeded and chopped
1/2 any color bell pepper (I used orange I think, but if you don't have one it will certainly still be tasty)
2 cloves garlic (mine were small, if huge use one)
2 T. light sour cream
salt and pepper to taste

Throw everything but the olive oil into a food processor.  Blend until smooth, stream in olive oil until consistency you desire.  Serve with vegetables or pita chips.

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