I’m writing this blog post from my family vacation at the beach.
By “family vacation,” I don’t mean just the three of us; I mean all 19 of the people in my family–Mom, Dad, brothers, sisters, spouses and kids. I love it.
It’s not always easy to feed that many people. We pretty much fend for ourselves at breakfast and lunch, but we do share dinners. Each “family” takes a turn providing an evening meal. There’s usually an appetizer, the main meal and “something else,” which is code for dessert IF you ate enough of your nutritious and delicious dinner.
Last night, my sister made dinner. While she was cooking, the kids were HUNGRY so she set out strips of red bell pepper, baby carrots and roasted red pepper hummus. Her kids apparently have been raised on hummus. I’m a bit embarrassed to admit that while I LOVE the stuff, my kids haven’t had much exposure to this Middle Eastern spread. The kids dipped THREE POUNDS of baby carrots into my sister’s hummus and devoured them. That’s a lot of baby carrots. Good thing they’re on sale this week at Brookshire’s.
Baby Carrots and Roasted Red Pepper Hummus
1 lb baby carrots
2 large sweet red peppers
2 (15 oz) cans garbanzo beans or chickpeas, rinsed and drained
1/3 cup lemon juice
3 Tbsp tahini
1 Tbsp olive oil
2 garlic cloves, peeled
1 1/4 tsp salt
1 tsp curry powder
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp pepper
Broil red peppers 4 inches from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended.
Transfer to a serving bowl. Serve with carrots. Yields 3 cups
Nutritional Information: Calories Per Serving: 113, Fat: 5 g (1 g Saturated Fat), Cholesterol: 0 g, Sodium: 339 mg, Carbohydrates: 14 g, Fiber: 4 g, Protein: 4 g