Roasted Red Pepper Hummus

Using the previous hummus post as a starting point, I've tried some variations to see what new flavors come up! Here's the first spin ...

Roasted Red Pepper Hummus

1 can garbanzo beans (chick peas), drained and rinsed
2 to 3 cloves of garlic
1/2 lemon, zested and juiced
1/4 c roasted red peppers
1/4 c orange juice
1/4 c tahini (sesame seed paste)
1 tsp cumin
1 tsp nutmeg
1 tsp cayenne pepper
1 tsp freshly ground black pepper
Extra virgin olive oil as needed for desired consistency

Add all ingredients to a food processor or blender and puree, adding olive oil until desired consistency. Garnish with olive oil and parsley.

Cut pita bread into wedges, brush with olive oil (salt optional) and toast for some fantastic and easy pita chips. Try also with fresh vegetables using this hummus as a dip; baby carrots provide a great change in texture.

Hummus

So I've been on this hummus kick lately, taking store bought stuff to work for lunch in an attempt to eat healthier, with no sacrifice of tasty good eats. One drawback ... I've also been hooked on these crispy pita chips that come bagged at the local grocery store, but what is going on with the miniscule handfuls of the stuff that they include in the bag?! It's almost robbery! So here's my protest recipe; homemade hummus (all we can eat) and pita chips galore. Unite fellow foodies! We deserve more pita chips in life!

More creative expressions of this recipe are in the works so expect to see some future posts on adventures with hummus!

Hummus

1 can garbanzo beans (chick peas), drained and liquid reserved

2 to 3 cloves of garlic
1 lemon, zested and juiced
1/4 c extra virgin olive oil
1/3 c tahini (sesame seed paste)
1 tsp cumin
1 tsp cayenne pepper
pinch of salt
pinch of freshly ground black pepper
pinch of paprika for garnish
1 bag of pita bread

Finely dice garlic cloves and with a little salt as an abrasive, use a mortar and pestle to make a garlic paste (pre-bottled garlic paste can save time). Add beans and half of the reserved liquid to a food processor or blender and begin to process to a smooth consistency. While processing, add the olive oil, tahini, cumin, cayenne pepper, black pepper, lemon zest and lemon juice. Keep processing and adding additional olive oil if necessary, until desired consistency. Garnish with olive oil and paprika.

Cut pita bread into wedges, brush with olive oil (salt optional) and toast for some fantastic and easy pita chips.

Red Miso Grilled Eggplant

My girlfriend and I wanted to eat light tonight, so we thought a dish of grilled eggplant with a red miso paste glaze would hit the spot, and the weather was perfect to knock the dust off my outdoor gas grill.

We are a big fan of this dish, ... quick, easy, and so flavorful with the sweetness of the eggplant paired perfectly with the bold flavors of the miso paste. Miso paste comes in a large variety, with the main two types generally categorized as white or red miso. I find the red variety to be much more bold in flavor and is my preference for this recipe.

Red Miso Grilled Eggplant

3-4 small eggplants
2 Tbsp red miso paste
3 Tbsp sake
3 Tbsp mirin (seasoned vinegar)
3 Tbsp water
2 Tbsp sugar
1/2 Tbsp soy sauce

Cut the stem portion off of the eggplants and cut in half. Place the eggplant halves into a large bowl of salted water and soak for 5 to 10 minutes to leach out some of the bitterness. In a bowl, mix together all the miso ingredients and combine until smooth. Add additional water if miso paste is too salty, but remember to keep the paste with a bold flavor; the grilling will mellow the miso flavor. Drain and pat dry the eggplants and place on high heat grill, flesh side down. Grill over medium heat for 4-5 minutes and turn over. Glaze the flesh side with miso paste mixture and continue to cook other side for an additional 4-5 minutes. Remove from heat and serve with hot steamed rice and tea.