It's funny that you can be married for years and when you least expect it, find out something about your spouse that you never knew. My hubby and I, on a friend's recommendation, headed one lazy weekend afternoon into Houston to a little place called King Biscuit in search of a good burger and some "down time" we both needed.
When we arrived we looked over the menu and decided to have an appetizer before ordering our lunch. The waitress suggested the hummus and flat bread appetizer and my mouth immediately began to water. I was sure my significant other would quickly say no since in the twenty some years we've been married we have never made, ordered or bought hummus. I knew he loved middle eastern food so it shouldn't have been too shocking that he indeed did like it, just couldn't believe we hadn't had it together, being the foodies we think we are. Well, it was delicious and we devored it before enjoying a wonderful hamburger. The next day we began to crave it, so much that we decided to make a mediterrian meal, including hummus for an appetizer. We decided on Guy Fieri's roasted red pepper hummus recipe. It was good and had a little kick. It's spicy but delicious.
Here's what you need:
1 tablespoon chopped garlic
3 tablespoons chopped cilantro leaves
1 teaspoon paprika
3 tablespoons chopped onion
1 teaspoon freshly cracked black pepper
1 tablespoon chipotle pepper in adobo
1/4 cup extra-virgin olive oil
Toasted pita bread, for serving
Here's what you need:
16 ounces chickpeas
6 ounces roasted red bell peppers
1 jalapeno, seeded, diced 1 tablespoon chopped garlic
3 tablespoons chopped cilantro leaves
1 teaspoon paprika
3 tablespoons chopped onion
1 teaspoon freshly cracked black pepper
1 tablespoon chipotle pepper in adobo
1/4 cup extra-virgin olive oil
Toasted pita bread, for serving
Mix first nine ingredient in food processor until pureed. Then slowly add in olive oil.
Let set up for 1 hour. Serve with toasted pita bread.
