Roasted Pepper Hummus

Today, I made stuff.

I made food, that is.

I made food that boys like to eat.

Like veggie platters!

No, really. They ate it all up.

I ate the raw green beans. Couldn’t convince the boys the green beans were good.

Homemade hummus!

I roasted some peppers and added them to the hummus today. It was a good idea.

Here are my pretty peppers pre-roast:

To roast ’em, I put them on a metal baking sheet under my broiler set to low. I rotated them every few minutes so each side got brown and blistery. The little red guy was done first, and when I took him out I put him a ziploc bag to steam him. I did the same with the yellow dude once he was all brown and blistered too (sounds like pepper torture/murder -maybe I shouldn’t personify my vegetables). Anyway, after letting them steam in the ziploc until cool enough to handle, I just rubbed the skins right off with my hands and chopped up the tasty treats.

I added half of each pepper to a can of (drained) chickpeas, tahini, salt, pepper, olive oil and lemon juice and food processed the heck out of it. Oh, and a clove of garlic went in there too. I didn’t measure anything, so of course this isn’t a proper recipe, but you really can’t mess up hummus. Just blend it all up, taste, and then add more of whatever it is you think might make it taste better.

I shall never ever buy hummus at the store again. It is SO EASY to make and of course quite cheap and you can do what you want to do with it and be free and creative and who doesn’t like that? Who wants to be constrained by the supermarket brand? Be you! All you need to express your creativity is a food processor.

I made cookies too.

And then I took pictures of them on a ratty and wrinkled napkin.

Sorry. The cookies were good. I’ll tell you more about them later.

Hope you are all enjoying the Super Bowl. Or the Superb Owl, as the case may be.


All signs point to squash

I bought a butternut squash at the farmers market last week. Tis the season for squash. Harvest time. Cornucopias on dining tables. Pumpkins on doorsteps. I received an autumnal package from my mother in the mail last week. It contained a candy dish in the shape/color of an autumn leaf. Also, candlesticks in “autumn colors.” And festive paper napkins. My mother is a festive napkin queen.

Anyway, all signs point to squash.


I bought a squash and made dinner, that’s what. Let’s have a look.

This recipe is from Smitten Kitchen. It is quite an unexpected combination of ingredients but was very tasty and filling!

Here’s what you need:

  • 1/2 a large butternut squash
  • 1 can chickpeas
  • handful cilantro
  • quarter of an onion (I used white, but red would be prettier)
  • 2 garlic cloves
  • 2 tablespoons tahini
  • 1 lemon
  • 3 tablespoons (separated) olive oil
  • salt and pepper

Here’s what you do:

Eat some candy from your autumnal candy dish.

Preheat your oven to 425 degrees.

Peel and cut up your butternut squash into 1 inch or smaller chunks. I used about 1/2 of my squash because it was a big fat squash. Trust your judgement. And your appetite. By the by, you can peel squash with a potato peeler but you might have to go over it twice to really get down through the skin to the nice orange part.

Toss your chopped up squash with 1 tablespoon of olive oil, salt and pepper, and a clove of minced garlic.

Put your squash on a baking pan and roast for about 20 minutes or until soft (and hopefully a little brown in spots!)

While your squash is roasting, eat some more candy from your autumnal candy dish.

Ok, stop it. You’re going to ruin your supper.

Dice up the onion.

Squeeze all the juice you can out of your lemon into a bowl. Really squish it! You want a little less than 1/4 cup.

Whisk the tahini into the lemon juice.

Whisk the olive oil into the lemon/tahini mixture. You can add a little water if the dressing is too thick. Mine wasn’t.

Add 1 clove of minced garlic to the dressing.

Open, drain, and rinse a can of chickpeas.

Toss warm squash, chickpeas, diced onion, and dressing together in a bowl.

Garnish with a generous amount of chopped cilantro.

Eat! Aren’t you glad you didn’t eat all that candy?

It’s an interesting mix – nutty tahini, earthy squash, bright lemon and cilantro. Very tasty, and best warm. The picture above is cold leftovers the following day, which is why the dressing looks a little clumpy. It was pretty good cold, but better warm.

Good stuff. Go get a squash. I have 1/2 left and am pondering what to do next. Suggestions?