Wednesdays Unplugged – Roasted Red Pepper Hummus

Enjoy your Wednesday…I’m enjoying mine Unplugged, heading out of town for a surprise birthday celebration this evening so I won’t be cooking today. That happens on occasion. A couple months ago we decided to have a fun night for the grandkids and go to Chuck E. Cheese’s instead of having dinner at home. The kids had a great time, as did we all, but it was interesting how much I missed my day of cooking.

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Today’s recipe is a favorite hummus, delicious with fresh-baked pita chips.

Quotecup QUOTE OF THE WEEK

"Do not try to be anything but what you are, and try to be that perfectly." ~ St. Francis de Sales

RECIPE(S) OF THE WEEK

ROASTED RED PEPPER HUMMUS

recipe from real food, summer 2007

1           (15-oz) can chick peas, rinsed and drained

1/3      cup roasted red peppers from a jar, drained

1/4      cup tahini

1-2       Tbsp. lemon juice (1 lemon)

1 1/2    tsp ground cumin

1/4       tsp salt

1/4       tsp cayenne pepper

2            cloves garlic

2            T. minced fresh flat leaf parsley

Add all ingredients except parsley to food processor and process until smooth. Stir in parsley. Serve with pita chips.

FRESH-BAKED PITA CHIPS

Pita package

Olive oil

Dried Italian seasoning

Salt

Preheat oven to 400 degrees F.

Cut each pita into 8 wedges, arrange on baking sheet. Drizzle with olive oil, sprinkle with Italian seasoning and salt. Bake until toasted and golden, 8 – 12 minutes. Yummy served warm!

Sharlene Hensrud, RE/MAX Results – EmailWebsite

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I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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