Hummus of the Holy Week: Hearts of Palm

First off, I hope my picture isn't offensive to anyone... it's, um... art! When I was trying to come up with a "Hummus of the Holy Week," roommate Emily had the best idea: Hearts of Palm! She's brilliant! Although, I also asked her on Palm Sunday, so I'm sure that had something to do with it...

4 cloves garlic, minced

1 can chick peas, drained

1/2 can hearts of palm (I bought the "salad size")

1/3 cup tahini

Juice of 2 lemons

1.5 tsp salt

pepper

a few dashes of Frank's Red Hot (this may be a little fallible.. but unlike ketchup, it only has a handful of ingredients, all completely pronounceable)

You should know how to turn this into hummus by now (thank you, food processor!). Also, if I haven't mentioned this on past hummus posts, this is just the Barefoot Contessa hummus with a special guest star.

Hummus of the Week: Roasted Red Pepper

I know... kind of looks like a 4th grade Thanksgiving Art assignment...

Back! Finally! I apologize to the faithful Fallible fans out there for going so long without a post... what can I say? An impromptu trip to Pennsylvania mixed with a busy personal life have severely limited my internet time. I thought the best choice for a new post would involve those magical little chick peas we all love so much. So here it is: Roasted Red Pepper Hummus.

The first step is to Roast your Red Peppers. I've mentioned this method before for the delicious Vegetarian Lasagna I made a few weeks ago. But this time I've included pictures!!

Take 2 Red Bell Peppers, slice them in half and clean out the seeds. Place them skin side up under your broiler for... as long as it takes until there's no more red. Keep checking until they look like the "After" pictures. Then throw them into a zipped plastic bag (or a tupperware container) and let them steam for 20 minutes. Then remove them and peel off the blackened skin. Ta-da! Roasted Red Peppers!!

Before

After!

Roasted Red Pepper Hummus

1 can chick peas

3 cloves garlic, minced*

1/3 cup tahini

Lemons Juice (one or two lemons)

2 Roasted Red Peppers

Salt and Pepper to taste

*A note from Emily: throw your garlic cloves into the food processor before everything else, then pulse until minced. The magic of the food processor NEVER ceases to amaze me!

Throw in everything else and spin it 'til you love it.

Enjoy!

Hummus of the Week: Sun Dried Tomato

My Hummus is a little late this week, but here it is! The taste of Italy is at your fingertips with a simple pulse of your food processor:

Sun-Dried Tomato Hummus:

1 can chick peas

2 gloves garlic, diced

2 TBSP tahini

the juice of 1/2 a lemon

6 TBSP olive oil

1/2 cup sun dried tomatoes, diced

2-3 fresh basil leaves, chopped

Salt and pepper to taste

You know what to do! Dump it all in the food processor and pulse until it's a dip! The actual amounts might need to be modified slightly... I really need to start paying attention more to what I'm doing in the kitchen if I'm going to post recipes online.... maybe next time.

Enjoy!

Hummus of the Week: Artichoke Parmesan

Behold the glory of the chick pea! It's like magic watching a can full of oddly shaped little balls turn into one of the most nutritious and satisfying snacks... and it happens in mere seconds in your food processor. The flavor possibilities seem endless, which is why I'm going to try to create as many hummus recipes as possible during this challenge. The first one is inspired by the delicious hummus of the same name found at the Rockwell Grill.

Artichoke Parmesean Hummus

(2) 15.5 oz cans of Chick Peas (organic, Goya brand)

(1) 14 oz can of Artichoke Hearts (Trader Joe's)

3/4 cup Freshly grated Parmesan Cheese

3 cloves of Garlic, finely chopped

The freshly squeezed juice of 2 lemons

Ground Pepper to taste

Pop all of that into a food processor and blend until it's hummus! You won't regret it. In the picture, it's topped with some paprika for a splash of color and flavor. If you're looking for the perfect crunch to go with this dip, make some pita chips... just slice up some pita bread, brush with olive oil on both sides, sprinkle with some garlic and sea salt. After 10 minutes in the oven at 400, you'll have the perfect vehicle for transporting this delight into your stomach.

Truth be told, I could have used more Artichoke flavor in this hummus... this is pretty lemon-y, but I still really like it. And I've never made pita chips before and just kind of made something up, which worked out pretty well!

While you're snacking, be sure to check out what's going on in the wonderful word of hummus, at Peak Hummus.