Recipe for Roasted Red Pepper Hummus

Recipe for Roasted Red Pepper Hummus

“Holy cow, I finally perfected it!”

And I even remembered to write down what I put in this time.  Miracles really do happen.  Now I can make the flavor I love for half the price or less than what it costs to buy a ready made batch at the grocery store.  I’m just a tad bit excited about this.  And it is not spicy hot at all!  Just has a lovely smokey, warm, roasted peppery garlicky deliciousness that I crave.  I kind of went out on a limb adding the curry powder, but it really does give it a nice depth of flavor that was missing with the last batch I tried.


two 16oz. cans of chickpeas drained

1/2 jar of Mezzetta Deli Sliced Roasted Red Bell Pepper Strips with some of the juice

1tsp ground cumin

1tsp real salt

1Tbsp minced garlic

5 tsp lemon juice

3tsp white vinegar

1 tsp granulated onion

1tsp curry powder

3 drops habanero tobasco sauce

1/8 tsp chipotle tobasco sauce

Place in a food processor and pulse until smooth.  Add liquid from the roasted peppers to get it to achieve your desired texture.

Makes about 40oz of hummus.


Recipe ©Marie Stephens 2014  All Rights Reserved


Bounty of Beans

“Beans don’t fry in the kitchen.  Beans don’t burn on the grill.  Took me a whole lot of tryin’, just to get up that hill.”  Sometimes, that’s how gardening feels, doesn’t it?  But then, when you get a crop, it’s soooo rewarding, even if it’s a small one, it still feels like a victory… you’re finally “In the big leagues”, and you’re finally, “Movin on up!”  I love that song, and as I have been writing this post, it keeps popping into my head, so I thought I’d share it so you can listen to it while you read:)   My two year old and I have been dancing and clapping along to the music this morning.

This spring I planted beans.  A LOT of beans.  I had high hopes of sampling new varieties of Limas, black beans, Garbanzo Beans, Yin Yang beans, Fava, purple pole, green pole, yellow wax, and I think that’s it.  Everything was going great, until this drought came along, and nothing was happening.  I had almost given up on my crop, and thought all the hundreds of seeds I planted were only going to amount to about a handful for the entire crop!

The beans proved me wrong, and have been beating the odds that were stacked against them.  I can’t remember the last time it rained, but the beans are giving me a decent crop, with even a few to share!

With this recent heat wave, it’s been too hot to cook in the kitchen, so I decided to try grilling the beans.  They tasted deeelish!  Almost like a healthy french fry with an extra crunch, these babies were super easy to prepare, and the results were more than worth the effort.

The only thing I would change about this recipe, if I could, would be to make it so the beans hold their color better.  They don’t look nearly as colorful as they do raw, which could be a turn off to if you didn’t already know how delicious they taste.