We’ve recently welcomed a new addition to our family.  He’s a black and white ball of fluff, snuggles, and mischievousness whom we’ve named Boy (from the New Zealand movie “Boy”) and I absolutely adore him.  He’s hard work though, and I’m terrible at being tough.  And so even though I end up shrieking in pain every time he digs his claws into my jeans to climb his way up to my shoulder, I still just can’t muster up the courage to discipline him and make him stop – I mean how cute is it that such an adorable little life form wants to be  as close to me as possible and be involved in whatever it is that I’m doing?

But it has meant that my normal routine of cooking has been disrupted somewhat, because if I spend too much time in the kitchen and not enough time giving Boy some attention, then the yucca plant ends up suffering.  And when I do give in and play with him, he ends up sleeping on my lap and that’s just so cute that I can’t possibly pick him up and put him down on the cushion and carry on with my kitchen antics.

So this weekend I wanted to throw together a lunch in literally minutes, and remembered my roasted red pepper hummus recipe.  You just throw all the ingredients into a food processor (ok so it’s best if you rinse the chickpeas first and of course you could always roast your own red peppers – I use the ones out of a jar when in a hurry …), blitz and eat.  Then just chop up some vege sticks (I seem to always reach for the carrots and celery but let your imagination run wild here) and if you can be bothered, slice up a couple of pita breads and bake in the oven for only a minute or two to warm them.  Or do the same with some tortillas to make tortilla chips.  You could even make them from scratch – I just so happen to have a recipe :)

This is also a great snack to have on hand for when friends come around in the evening.  Try chopping up some coloured peppers as well as some baby lettuce leaves that can act as cups.  Scoop up some hummus with a vege stick and wrap the lettuce leaf around it and voilà!  A delicious and fun snack for the evening.  

Roasted Red Pepper Hummus

2013-05-25 13:41:57

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Prep Time

5 min

Prep Time

5 min

Ingredients

1 can chickpeas

2 roasted red peppers (out of a jar is fine!)

2 sundried tomatoes

1/4 cup tahini (sesame paste)

1 clove garlic

juice of one lemon

2 tablespoons olive oil

pinch of cayenne pepper

1/2 teaspoon ground cumin

freshly ground salt & pepper

Instructions

Drain the can of chick peas and rinse thoroughly under cold water.

Add the chickpeas along with all the other ingredients into a small processor and blitz until creamy and smooth.

Serve with carrot sticks, celery sticks, baked pita bread pieces, or baked tortilla chips.

By My Little Chequered Kitchen

My Little Chequered Kitchen http://mylittlechequeredkitchen.com/

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p.s.  So I made a promise to myself when I started writing this blog that I would only ever include photos that relate specifically to the recipe.  But I just have to share with you all a photo of my darling Boy.  I figured I can get away with it if I post the photo right at the end of the post.  :)