Today was experiment in the kitchen day. It's spitting ice here, I have the fireplace going and the ambiance is just screaming for a day in the kitchen. Dutifully, I complied. I looked in the pantry, saw a jar of roasted red peppers, a can of chick peas and a can of seasoned whole almonds (the seasoning was kind of like seasoned french fries, you know the flavor.) Of course, chick peas scream hummus to me, as does a jar of red peppers - but seasoned almonds instead of Tahini? That might be pushing it. But, hey, that's what I do, I experiment with food.
I got my Waring Pro blender out. Yea, I know, hummus calls for a food processor - but really, this blender has a Mercedes engine in it, I think. It will grind your paved drive into gravel, I swear. Anyhow, I set to work gathering my ingredients. This recipe fell together like two long lost lovers. It tasted good from the first couple of ingredients. Here is what I came up with; notice in the photo how incredibly creamy this hummus is - you just don't get that with a food processor. The Waring Pro blender is SO worth putting on your Mother's Day list.
Insanely Good Roasted Red Pepper and Seasoned Almond Hummus
- 1 jar roasted red pepper - drained with liquid reserved
- 4 garlic cloves - more or less at your discretion, I advise start with 2, if you are wary of garlic
- 1 tablespoon lemon juice (I put an extra teaspoon because I love tart)
- 2 tablespoons Extra Virgin Olive Oil
- 1 can chick peas - drained, rinsed and liquid reserved in the same bowl as the red pepper juice
- 1 can seasoned whole almonds (or cashews or peanuts, any nut will work)
- 1/2 to 3/4 cup reserved liquid
- 1/2 to 1 teaspoon salt - to taste, start small
- Put your drained red pepper in a blender or food processor and pulse til pureed
- Add garlic cloves, lemon juice and olive oil. Whirl away.
- Add drained chick peas and whirl some more. At this point you might need to start adding the reserved liquid. If the blender/processor isn't spinning, you need more liquid. Pulse, don't whirl.
- Add almonds (or whatever nut you are using) and reserved liquid, pulsing between additions as needed just to get it to a thick, creamy consistency. Now taste, if you need salt, add 1/4 teaspoon at a time - or a pinch.
- When you have added all the ingredients to a thick, creamy consistency, you are done. If you want it thinner, add liquid cautiously or you'll have soup.